The history of Taja wines can be traced back to 1987 with the Maison Mähler-Besse. This highly innovative négociant firm would go on to reveal the excellence of the Jumilla terroir: an oasis nestled among arid lands in the region of Murcia, in southeastern Spain. Taja is situated not far from the Alhama de Murcia fault, one of the most seismic regions in Spain. Its wines are particularly expressive of their terroir and extreme climatic and geological conditions.
The Jumilla D.O. Denominacion de Origen (protected designation of origin) is located between Murcia and Valencia. This appellation is one of the oldest in Spain, dating back to 1966. The 25,000-hectare area under vine is mainly planted with Monastrell (Mourvèdre) grapes.
All Taja vines benefit from a dry and sunny continental climate with Mediterranean influences, featuring hot days and cool nights. The terroir consists of clay-limestone and gravelly soil. The grapes are harvested into small grates. Once they arrive in the cellar, they are sorted before undergoing cold pre-fermentation maceration to preserve fresh fruit aromas and facilitate the extraction of organoleptic compounds. Temperature-controlled alcoholic fermentation is followed by maceration lasting 10 to 15 days. Ageing and plot selection produce a diverse array of wines, which are nevertheless characteristic of the Jumilla appellation.
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