Denominacion de Origen
Head trained, dry farmed, estate grown vineyards of Monastrell.
Vineyards planted between 20 and 50 years ago with an average age of 35 years.
Sierra Salinas' vineyards are currently in the process of being converted to certified organic viticulture, with the goal of respecting the environment and taking advantage of the potential of dry farmed viticulture. Estate grown parcels of Monastrell between 20 and 50 years old.
Rocky, chalky soils that are very shallow - between one foot and three and a half feet deep. Very loose soils with good drainage situated right over a limestone mother rock.
Mediterranean continental climate. Cold winters and hot, dry summers.
Traditional winemaking - the grapes are sorted rigorously and are destemmed at the bodega. The grapes macerate and ferment in open top stainless steel vats and the free run wine is transferred by gravity to a lower stainless steel tank for ageing. The fermenting grapes are transferred by gravity to the press and then again by gravity to stainless steel tanks.
Six to eight months in stainless steel tanks to preserve freshness and soften tannins.
In 2013, the Miñano and Gómez families, owners of MGWine Group, purchased Bodega Sierra Salinas, a winery founded in 2000 by the Castaño family of Yecla. Since 2013, the philosophy of the Miñano and Gómez families has been to restore focus on the vineyards, by converting all of them to organic and dry farming. The temptation in such an arid climate as Alicante is to irrigate, but dry farming in this zone forces the root structures to grow deep and produces bunches with a tremendous natural balance of phenolic ripeness and healthy pH. They have also minimized the impact of new oak barrique in their wines, and at this price point, are creating a completely unique style of Monastrell from Alicante. Jorge Ordóñez Selections began to represent Bodega Sierra Salinas in the United States in July of 2018