Luzón

Altos de Luzón

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The Monastrell grapes used for the Altos de Luzon were transported with great care in small crates to the cellar, where they were stored cool at 6°C for 24 hours. On the sorting table, only the best fruits were selected for winemaking. Fermentation at a controlled temperature of 24-26°C lasted 8-10 days. During the maceration, which lasted 10-15 days, the wine remained in contact with the skins and was finally stored in French and American oak barrels. The Luzón winery is one of the historic wineries in the region and has been producing wines since the late 19th century. To get to its origin, one has to go back to the year 1841, when Don José de Molina, a commander of the royal armies, decided to return from the Spanish colony of Manila to his homeland. There he settled down and named his lands Finca Luzón, which he bequeathed to his daughter Ana Josefa. Bodegas Luzón is one of the oldest wineries in the Jumilla region and has been managed by women for a very long time since its beginnings.

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