"Intensely perfumed with sweet, dark fruited character. Delicious, lightly carbonic in nature!   Yeah it's got some weight, but it also has plenty of guile."  
Everything this guy touches turns to gold! Depaula is 100% Monastrell, now sourced from one single vineyard in Manchuela, previously it was a blend from different regions. As of 2019 this is now an estate wine. Fermentation is with whole bunches with indigenous yeasts in large oak casks, and then it matures in even larger cask for 7 months. This is a little more serious than the Bobal wines with more structure and less of that super expressive, vibrant fruit. Monastrell has a tendency toward jammy fruit, yet this is masterfully handled and the wine is positively fresh. -Natty Boy
 
Juan Antonio is a leading figure in biodynamic and natural winemaking in his native Cuenca. His vineyards are at high altitude for Jumilla, and sit on a combination of clay, limestone and sandstone soils. His vines are between 30 and 90 years old, and some of them are still planted on their own root stocks. In the winery, his ethos is to let the wine make itself and all the wines are fermented and aged in neutral oak to let each parcel reflect its own personality.