Hammeken Cellars and Pepe Mendoza launch DE ABONICO, the next generation of Monastrell

Hammeken Cellars introduces DE ABONICO, a new wine created in collaboration with Pepe Mendoza, one of the leading voices in Mediterranean Spanish winemaking. The project is rooted in the friendship between Nicholas Hammeken and Pepe Mendoza, which began in 1996 and now takes shape in a wine designed to offer a contemporary interpretation of Jumilla.

Crafted from Monastrell and Syrah grapes from D.O.P. Jumilla, DE ABONICO focuses on freshness, red fruit character and spice notes, presenting a new expression of Mediterranean Monastrell. Production is limited to approximately 14,000 bottles.

The wine’s name comes from a local Jumilla expression: doing something “de abonico” means doing it calmly, without rushing. That philosophy defines both the vineyard work and the winemaking approach behind the project.

The wine is based on a signature viticulture philosophy aimed at preserving the grapes’ natural freshness. In Jumilla’s extreme climate conditions, selective harvesting focuses on grape clusters growing in the shade of the vine to achieve a more authentic expression of terroir.

Winemaking includes 30% whole clusters and 70% destemmed grapes, with a 5 - 6 day maceration, fermentation at 25 ºC and gentle pump-overs to preserve fruit purity. Part of the wine is aged for 6 months in second-use 500-liter French oak barrels.

Beyond the wine itself, DE ABONICO also stands out for its elegant and contemporary packaging, featuring a premium bottle, wrap-around label made from Cottone Extra White paper, embossing and gold foil details.

With this release, Hammeken Cellars and Pepe Mendoza present a fresh and balanced vision of Jumilla wines, positioning DE ABONICO as “the next generation of Monastrell”.