Yecla, cradle of the Monastrell grape and the success of DEMUERTE Wines

The region of Yecla is the heart of the Monastrell grape and part of the success of DEMUERTE wines all over the world. And the fact is that this area gives personality and character to the wines made there. A uniqueness that is not found anywhere else in the world and that makes DEMUERTE a saga of wines of great value.


Yecla, cradle of the Monastrell grape and the success of DEMUERTE Wines

Nestled in a rich winemaking tradition that dates back to the Phoenicians and Romans, Yecla stands as an epicentre of wine production in Spain. This prominent position in the world of wine began in the 8th century, when the Arabs found abundant vineyards in these lands, at which time a history developed that was consolidated in the 16th century with the designation of Yecla as the Bodega Mayor of wine production at the time. This is a fact that we know from the accounts written in the chronicles of Philip II. However, it was not until the 19th century, with the arrival of French merchants, that the vineyards underwent a significant expansion, occupying all of its current territory.


Yecla Designation of Origin

The Yecla Denomination of Origin (D.O.) is an area located between 535 and 800 metres above sea level. It stands out for the diversity of styles of wines it authorises, with special emphasis on the production of red wines, whose base is the Monastrell variety, either alone or accompanied by other authorised varieties such as Syrah, Merlot and Petit Verdot.

The wines made in Yecla, under the D.O., are renowned for their balance, aromatic intensity and fruit concentration. Both the young wines and the crianza wines are distinguished by their purplish cherry colour with garnet tones, balsamic, spicy, mineral and red fruit aromas. In the mouth all these wines are described as fleshy, warm, tannic and smooth, standing out for their balance and great extract, characteristics imprinted by the Monastrell grape variety that grows in this land.


A rich soil and an emblematic grape

The soil in the Yecla area is chalky and has a thick subsoil of carbonates and a sandy surface with clay formations, which contributes to the quality of the area’s vineyards.  In addition, the area’s Mediterranean-continentalised climate, with long, cold winters, hot summers and high temperature fluctuations, provides ideal conditions for the grapes to ripen. The hours of sunshine, with an average of 3,385 hours per year, and the scarce rainfall in the area, which is usually around 300 millilitres per year, complete the unique climatic profile of the region.

It is in this environment that Monastrell grows. This grape is the emblematic variety of the Yecla area, where it is practically a monoculture. This grape variety, of Spanish origin, is characterised by its delicate cultivation requirements, its taste for light, deep and well-drained soils, where there is a presence of limestone. It is a grape capable of withstanding periods of drought, which manifests itself in the wines of the area with intense colours, expressiveness and fruity aromas on the nose. Also in the form of lively tannins in the mouth and a great structure, reaching its varietal potential from 13 degrees.


DEMUERTE and Yecla

In this scenario, DEMUERTE wines, produced by Pablo Cortés at Bodegas Barahonda, occupy a prominent place in the Yecla wine scene. Recognised worldwide, DEMUERTE wines stand out for their elegant and innovative design, combining quality and aesthetics. With seven wines in their portfolio, all featuring Monastrell, they have won awards and recognitions, consolidating themselves as prestigious references that take the name of Yecla and the wine tradition of the region to the top of the international wine scene.




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