Camelot is our most treasured creation, a sweet wine made from overripe grapes that mature naturally on the vine, each bunch capturing the purest essence of Monastrell. Production is extremely limited —no more than 8,000 bottles per year— as only the finest grapes are selected and further dried in the winery to enhance their natural sweetness. Fermentation is carefully halted to preserve the grape’s own sugar, resulting in an elegant, silky wine with a perfectly balanced sweetness that embodies the noble character of Jumilla.

VINICULTURE:

• ALTITUDE: 720 m.

• SOIL: sandy with a limestone mantle on the surface, shallow soil

• AGE: 60 years old.

• CULTIVATION: dry-farmed, bush vines with extremely low production, 0,5 Kgs per vine.

• HARVEST: late October even at the end of November, manual harvesting

WINEMAKING

Made from 100% Monastrell grapes overripe on the vine itself. This is achieved thanks to the previous harvests leaving only a part of the grapes that will give rise to our Camelot.

The grapes are macerated for about fifteen days at low temperatures, producing a fermentation stop due to the addition of alcohol. The must is obtained thanks to a low intensity pressing, and is deposited in the racking vats and then transferred to the barrels to tame its tannins.

TASTING

Colour Intense cherry color.

Nose aromas of overripe fruits such as plum, fig, and raisin, accompanied by woody terpenes thanks to its time in oak.

Palate reveals a harmonious balance between sugars and acidity, yielding a wine that is both exuberant and exquisite, leaving a long-lasting trail and a joyful memory.