DE ABONICO Monastrell Syrah

The friendship between Nicholas Hammeken and Pepe Mendoza began in 1996, when Nicholas arrived in Spain and Pepe was the first person he met in the wine world. Thirty years later, that bond takes shape in De Abonico, a joint project made from Monastrell and Syrah, combining Nicholas’s international vision with Pepe’s deep understanding of Mediterranean vineyards to create a new interpretation on how wine from Jumilla shall taste in the future, focusing on freshness, red fruits and spice notes.

The expression "de abonico" (to do something "de abonico") is used in the Jumilla region to mean doing something calmly, without rushing.

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DE ABONICO Monastrell Syrah

DO Jumilla

DO Jumilla

Red wine

In Jumilla, extreme climatic conditions shape every decision in the vineyard. That is why we practice selective harvesting, picking only the grape clusters that grow in the shade of the vine. This allows us to preserve the grapes’ natural freshness and achieve a more authentic expression of the terroir.

We macerate the grapes using 30% whole clusters and 70% destemmed berries for 5–6 days, with a fermentation temperature of 25°C and very gentle pump-overs. Our aim is to let the grapes express their full potential with minimal intervention. Part of the wine is aged for 6 months in second-use 500-liter French oak barrels.

Bright cherry-red colour with violet hues. Intense aromas of sweet black cherry and Mediterranean scrub (rosemary, lavender, thyme). On the palate, well-balanced, fresh and full-bodied.

  • 91 Pts
    2025
    Guía Peñín

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