PARAJE LAS ENCEBRAS
The idea behind making a white wine from the region’s traditional Airén grape variety falls in line with our objective of paying tribute to and enhancing the value of Jumilla’s native strains.
Currently undervalued, Airén had its heyday some 50 years ago when it was prized for its notable yield. Owing to its long growth cycle, this variety is able to withstand the intense heat and scarce rainfall that characterise the DOs southern region. However, in present-day Jumilla the variety is in danger of extinction with only a few old vineyards still producing – one of which, with its 37-year old vines, gives rise to our wine.
The vines are planted in sandy soils which afford more freshness to the fruit. This gold-coloured grape boasts neutral, discrete aromas on the nose, while in the mouth warmth prevails.
Our aim was to make a differentiated wine with the intention of extracting the grape’s full potential and the very best it has to give: its hidden expression.
| Paraje Las Encebras | Ficha técnica | |
|---|---|
| CHARACTERISTICS | |
| Bodega | Viña Elena |
| Brand | Bruma del Estrecho de Marín | Paraje Las Encebras |
| DOP | Jumilla |
| Type | Skin-contact & biological ageing |
| Vintage | 2024 |
| Variety | 100% Airén |
| ABV | 12 % |
| Production | 1077 bottles |
| VINEYARD | |
| Name | Combination of different plots, located in the village of "Las Encebras", southern sub-zone of the D.O.P. Jumilla. |
| Description | Dry-farmed, bush vines, hand harvested. All plots were planted in low density (around 1400 to 1600 vines per hectare). |
| Altitude | 380 - 400 m.a.s.l. |
| Age | The plots were planted between 1980 and 1985. |
| Soil | Soils with abundant non-detrital sedimentary rock covering sandy surface soils; however, if we dig deeper we find clay-limestone horizons that retain moisture and act as the reservoir for these vines. |
| Climate | Mediterranean |
| Annual rainfall | 179 mm in 2024 |
| PRODUCTION | |
| Harvest | Second week of September 2024. Hand-harvested. |
| Winemaking | Whole destemmed grapes in a 1,500 L stainless steel tank, with 20% whole clusters with stems placed on top. Fermentation with the skins for 9 days. The wine is then pressed and fermentation finishes in a stainless steel tank. Afterwards, biological aging in 20 L demijohns for 5 months. |
| Bottling | March 27, 2025 |
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