The vine culture in the Jumilla area does back a long way. The Iberians were the first who knew how to make the most of the Mediterranean setting and its magnificent climate and later the Greeks and the Romans introduced important changes to the preparation and treatment of the wine.

At the end of the last century and the beginning of the 20th century, our area escaped the phylloxera plague which devastated the continent and this meant that the Jumilla wines supplied the European markets while their vineyards were reconstructed.

The crops have to withstand an arid continental climate which is softened by the proximity to the Mediterranean coast, as well as cold winters with frequent frosts and hot and dry summers during which the temperatures can reach 40ºC. This environment provides low production insofar as quantity but with high levels of quality, which is then reflected in the wines which have aromas of crystallised mature red fruit, with great structure and body on the palate.