100% Monastrell (Mourvèdre) from 15-35 year-old organic vines planted at 1,200-1,300 feet elevation. A combination of different plots, located in the Marin Valley, southern sub-zone of the DO Jumilla. Limestone soils. Dry Mediterranean climate. Hand harvested between the last week of August and first week of September 2023. Fermented in stainless steel at a controlled temperature of 24-26 °C using natural yeasts. Malolactic fermentation in concrete vat and aged in concrete for 7 months. Bottled unfined without cold stabilization in April 2024.

100% Monastrell from 32-year-old organically farmed bush vines planted at 2,300 feet elevation on the single-estate Casa Quemada was grown in a range of soils including deep sandy soils with organic matter and minimal active lime, loamy soils with green marlstone, and sandy conglomerate limestone soils under a dry Mediterranean climate. Farmed organically and awaiting certification, the low-density vineyards are dry-farmed, non-irrigated, and hand harvested. The fruit was harvested in September 2023 and fermented in stainless steel at controlled temperatures of 24–26°C using native yeasts, followed by malolactic fermentation and 7 months aging in used 500L French oak barrels and concrete before bottling in May 2024.