La Jaraba

Spain · DOP · Castilla-La Mancha · -1 commune(s)

Styles

Natural factors

Quaternary fluvial depression (Guadiana River System) at 700 m elevation, completely flat, crossed by the Cañada de Valdelobos.
Alfisol soils (red Mediterranean soils over calcareous parent material), pH 7–8.5, with a limestone hardpan at 60–90 cm depth and textures ranging from sandy loam to clay.
Variable composition: quartzites, quartz, and Mesozoic and Miocene limestones; distinct from neighboring zones with higher calcareous content.
92 ha of holm oak and pine woodland shield the vineyards from the hot, dry Levante wind, creating a singular microclimate.
Soil strontium levels of 110–160 mg/kg, up to 8 times higher than in surrounding plots; functions as a geochemical marker for the zone.

Human factors

La Jaraba requires alcoholic fermentation using the grape's native microbiota and a maximum yield of 70 l per 100 kg.
The practice of annual manuring exclusively with sheep manure from the estate's own flock distinguishes La Jaraba from the neighboring DOP La Mancha.

Product characteristics

Deep cherry-red colour of medium-high intensity; on the palate broad and fleshy, with mineral and balsamic notes.
The extended ripening period afforded by the microclimate delivers greater colour, tannins, and fruit aromas to the wine.

Terroir / wine link

The strontium present in the soil (110–160 mg/kg) is transferred to the wine (≥2.2 mg/l) and is identified as a distinctive marker of minerality.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.