Monastrell

Cibolo's Monastrell originates from Yecla, a high-altitude DO in Murcia's interior plateau where continental extremes—scorching summers, freezing winters—concentrate fruit and tannin in the native Monastrell vine. The vineyard sits at approximately 700 meters elevation on calcareous, mineral-dense soils typical of the region's limestone bedrock.

The winemaking prioritizes varietal purity: whole-bunch fermentation in temperature-controlled stainless steel preserves the wine's natural acidity and allows extended skin contact, building structured tannins without over-extraction. Aging in neutral oak or concrete (specific vessel details unavailable) allows the terroir's mineral signature to dominate rather than impose wood character.

The result is a wine where Monastrell's dark-fruit intensity remains anchored by the region's distinctive saline, iron-oxide minerality.

Yecla Monastrell typically drinks best within 5–7 years of vintage, though well-structured examples age gracefully. This expression captures the DO's reputation for serious, food-friendly reds.