DO Yecla

DO Yecla

The region was planted more than two thousand years ago during the Roman era. It was not until the outbreak of phylloxera during the end of the 19th Century that the region expanded. The exceptionally dry Clima and the poor soils of Yecla held back phylloxera from reaching the area. The death of vines throughout Europe resulted in a huge demand for Yecla wines, leading to rapid expansion of the region during this period. The region is mostly planted with the locally adapted Monastrell (Mouvedre) and partly with the white Macabeo. There are also plantings of Garnacha Tintorera, Tempranillo, Merlot, Cabernet Sauvignon and Syrah. Most of the Monastrell is dry farmed planted in en Vaso (low bush trained) with just 1500 vines/ha with huge spacing in order to have enough natural precipitation to for vines to survive. This results in one of the world lowest average Rendimientos, which is just under 15hl/ha.

Landscape and terroir

The region is located 60 km north of the city Murcia, in the south-eastern corner of Spain. Vines are planted on wide valley floors at 400-800m above sea level. Soils are extremely poor and brown clayey sand with high content of lime in the sub-soils which help to retain the much needed water during the dry ripening season


Continental with long hot summers with temperatures often over 40ºC and cold winters frequently below the freezing point. The region is arid, almost desert like, with under 300mm of annual rain falling almost exclusively in Spring and Autumn, often in violent storms. Thanks to the dry Clima, far the most grapes are in fact grown almost without any sprayings, and are therefore in practical grown organically.