Tasting Notes: This is a wine made from younger vines on the property ranging in age from 30–60 years old, all of which are located in Campo Arriba. Here the soils are high in limestone and the elevation ensure plenty of freshness in the finished wines. The Monastrell is harvested by hand, fermented semi-carbonically with 25-30% whole clusters in stainless steel tanks with a short maceration and aged in concrete for 4-6 months before bottling.
There are only a handful of wineries remaining in Yecla since the phyloxera plague, and they are led by the forward-thinking Bodegas Castano, which has helped to reinvigorate the winemaking in the region.
Created by Ramon Castano Santa and his 3 sons, Bodegas Castano is not nearly as old as the vines it owns. Starting quite small, the family has nurtured these old plantings and re-planted other parcels and now owns 350 hectares of some of the prime vineyard land in Yecla. Today, Daniel Castano, one of Ramon's sons, runs the winery with the help of other members of the family.
The extremely talented Mariano Lopez has taken over the winemaker reins at the Bodega, and has turned the focus toward more balanced bottlings of older vine Monastrell. Both traditional and carbonic maceration techniques are used and all wines pass through malolactic fermentation. Daniel believes that the fruit and tannin structure of the Monastrell varietal stands up well to the use of oak, and as such, many of the wines pass (in varying degrees) through a barrel regime.
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