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Valencia DO Monastrell/Garnacha Tintorera
Valencia, Spain
This blend of Monastrell and Garnacha Tintorera (Alicante Bouschet) comes from high-elevation vineyards in Valencia’s inland hills, where altitude and limestone soils temper the heat. Fermented in stainless steel with native yeasts and aged briefly in concrete, the wine balances dark fruit with vibrant acidity. Aromas of blackberry, black olive, thyme and cracked pepper are immediate and expressive. On the palate it’s juicy, medium-bodied and lightly savoury, with firm tannins and a dry, mineral finish. There’s a rustic charm here that speaks clearly of place. Serve with grilled lamb, smoked paprika dishes or hearty legumes. Rustic, bold and beautifully regional.
Technical Sheet
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The Producer
El Enhebro is a play on words in Spanish: “enebro” is juniper, a bush which grows in abundance around the vineyards, and the verb “enhebrar” meaning to thread, symbolising the fusion of the terroir of the Vall dels Alforins, a privileged zone of Valencia at over 600m of altitude, with precious native varieties and cultural heritage passed down by generations of winemakers.
The white wine is made from two very rare varieties, Verdil and Mersegeura. With white floral notes, almond and citrus aromas on the nose, El Enhebro Blanco is lively and aromatic. Juicy and peachy, the blend also offers lime and herbal notes from the unique green character of Verdil, and a racy acidity and fresh finish from the Merseguera. The red is also made from indigenous varieties, Monastrell and Garnacha Tintorera (Alicante Bouschet). This is deep in colour and flavour, thanks to the intensity of Garnacha Tintorera, but with bright floral notes and ripe red fruits – cherries and raspberries – from Monastrell which thrives in this part of Valencia.
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