The Monastrell's dried fig and honey gives a pleasantly weird sweet-but-actually-not-sweet aspect. The palate is just great: really ace food pink, it's flavoursome, but not cloying - fruitful but bone dry; achingly cheap.
La Purisima is a sort of 'post-modern' co-op, doing some really sensational 'estate-style' wines from holdings of very old, dry grown, original clone, ungrafted Monastrell.
La Purisima is in the township of Yecla, which gives its name to the Denominacion de Origen, D.O. Yecla, about 1.5 hours inland, due west from Alicante. It’s also very high up, with vineyards as high as 1100m above sea level.
Summer heat is tempered by altitude, while winter is both extremely cold, and also quite dry (average rainfall is 12 inches per annum.)
No irrigation. Low crop, high levels of vineyard vigilance, organic growing techniques, picked in the cooler hours of the day (mornings) and packed into small crates, begins a process of meticulous winemaking. The grapes then go through several selection passes, followed by ‘must’ chilling and fermentation in stainless steel.