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Jumilla, a region whose powerful wines produced from the indigenous Monastrell grape have historically been used for blending, has now come into its own. No longer the rustic country bumpkin, Jumilla now produces wines that are finding a growing audience for fans of ripe, fruity, full-flavoured wines.

Temperatures are extreme and in normal circumstances too hot to make seriously good wine, but the secret ingredient in Jumilla is altitude, unbearably hot during the day but at night temperatures at these altitudes cool down dramatically, so the grapes get fully ripe but have enough acidity because of the cool nights to carry the hefty wines they produce. 

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