Based in Yecla, Familia Castaño is known for its huge efforts to promote one of Spain’s native varieties: Monastrell. Castaño embodies the best of what southern Spain has to offer, producing rich, warm-climate wines, with almost Syrah-like complexity, which overdeliver in terms of value year after year. Castaño began bottling characterful, single-varietal Monastrell in the 1980s, when the variety was used exclusively for bulk wines and blending. Today, in the expert hands of Daniel Castaño and his family, the variety maintains high quality even at moderate to generous yields. 80% of the family’s 600 hectares of vineyards are dedicated to Monastrell, with smaller plantings of Cabernet Sauvignon, Macabeo and Chardonnay among others. The Monastrell is sourced from dry-farmed, bush and trellised vines up to 70 years old in the ‘Las Gruesas’ and ‘Pozuelo’ vineyards. Totalling 336 hectares, the two vineyards sit at an altitude of 750 metres, with a north-south aspect, on sandy limestone soils.

The 100% Monastrell ‘Hécula’ represents exceptional value for money. Certified organic from the 2019 vintage, it displays succulent ripe black fruit, notes of sweet spice and liquorice and supple ripe tannins. The ‘Colección’, made from 70% old-vine Monastrell and 30% Cabernet Sauvignon, shows more red cherry and dried fruit character, with hints of smokiness and chocolate. The Organic Macabeo, Monastrell Rosado and Monastrell are some of Spain’s best value organic wines. Made for early drinking, they are fresh and elegant thanks to the organically-farmed vineyard’s location at 500 to 700 metres above sea level. Castaño’s Macabeo is bright and fragrant with notes of white peach, apple and zesty lemon. The Monastrell Rosado is a delicate pale pink, as a result of direct pressing and no maceration on the skins, and shows elegant red fruit and floral aromas. The ‘Dulce’ is delicious, full of dried fig, raisin and plum jam flavours, with a rounded mouthfeel and balanced acidity that keeps the finish perfectly fresh.

The grapes are grown on organic plots at 750 metres above sea level, a perfect area for organic production. Dry, sunny weather and specific soil conditions here give little chance for mould or pests to thrive, allowing a pesticide-free and agrochemical-free crop every year. The average age of bush vines are over 25 years old which are planted at a density of 1,600 vines per hectare.

2021 was a year of extremes, with a wet autumn and winter giving way to an incredibly hot and dry ripening season, resulting in one of the earliest vintages on record.

The grapes were crushed very lightly before being fermented and macerated on their skins for 10 days at a controlled temperature of 28°C in stainless-steel tanks. After fermentation, the wine remained in stainless-steel tanks until bottling. The gentle handling preserved Monastrell's natural fruit purity and freshness.