Bodegas la Pursima, Yecla, ‘La Pursima’ Monastrell is a wine of mid-weight with enchanting blackberry and dark fruit aromas. Its rich flavour is full of dark fruits, leading to an elegant, velvety finish. Perfect for those who appreciate a full-flavoured, value for money wine.

Critic Review

Decanter World Wine Awards: 90Pts Silver Medal

“Wild forest berry and ripe red fruit nose followed by a slick and velvety palate. Long, lingering and expressive; a joy to drink.“
Decanter Panel for DWWA 2023

About the Producer

Bodegas La Pursima was founded in 1946 by several farmers who joined forces to
improve the quality of Yecla wines. Their determination and desire to produce great
wines led them to receive the title of Denomination of Origin Yecla in 1975. The
vineyards are located in eastern Spain on the Murcia Plateau, and the wines are
vinified in a modern, state-of-the-art winery, installed with cutting edge technology to
ensure the wines showcase the best of the terroir from the D.O. The young and
dynamic team produce vibrant and fruity wines from local grape varieties which are
excellent value for money

Vineyard and Winery

The grapes come from D.O. Yecla in eastern Spain on the Murcia Plateau, where the
vines are planted at an altitude of 700 metres and benefit from excellent diurnal
temperature differences. The hot summer days are tempered by cool nights, which
produces balanced wines. The Gobelet bush vines are over 25 years old and yield
concentrated juice. The soils originate mainly from sediments of the Pliocene period,
which are poor in organic matter and generally have a low total nitrogen content,
which limits the vigour of the vine producing concentrated wines. The dominant texture
is sandy silty, with loam. The Yecla climate is continental and dry, with very hot
summers, which can reach up to 39C, and cold winters, when temperatures can drop
to -10C on the coldest days. Rainfall is scarce, falling mainly in spring and autumn, but
storms with torrential downpours are common in summer, often accompanied by
hailstones. The grapes are manually harvested during the cool of the night to preserve
the freshness.

The grapes were sorted to ensure only the highest quality, healthy fruit was vinified. Fermentation took place in stainless steel tanks with wild yeasts at controlled temperatures of 23C to retain the purity of fruit and varietal characteristics. Daily
btonnage increased texture and complexity in the wine, which was aged in stainless
steel tanks to maintain the freshness and without any influence of oak to allow the
Monastrell varietal characteristics to shine through.