“Considered by many observers to be the finest estate in Jumilla, Casa Castillo is a treasure-trove for fabulous values, particularly from the Monastrell (Mourvedre) grape that loves the chalky terroirs and cool slopes of the Sierra del Molar.”ROBERT PARKER
“Power and concentration come naturally given the climate in Jumilla, the challenge is to find balance and finesse within the natural powerful character of the wine. (…). Ultimately, the key word is balance, understood as a rare mix of finesse, elegance, strength and concentration.” (“The New Vignerons, A new generation of Spanish wine growers”. 2018. Luis Gutierrez
Casa Castillo has come a long way since its beginnings. Its wines have attained the highest quality in the region, and are among the best in Spain. José María Vicente is a third-generation owner and operator of the Casa Castillo winery. His grandfather purchased the estate in 1941, but it was originally built by French settlers dating back to 1870. José Vicente and his father began to replant the vineyards in 1985, and in 1991, they bottled their first commercial vintage.
In selecting the grapes to grow on their land, the family chose the indigenous Monastrell as the primary variety. Native to the region, it was perfectly adapted to the hot, dry climate. Originally Cabernet Sauvignon and Garnacha were selected for the more gravelly soils, while Syrah is grown on more sheltered sites rich in chalk. José María has been instrumental in the recovery of the Monastrell grapes and his winery has elevated the stature of the Jumilla region as well as the Monastrell wines.
Everything is harvested by hand and brought promptly to the cellar. Fermentation takes place in stainless steel tanks, concrete vats or stone lagars. Pigeage is done by foot, and whole clusters are increasingly used (up to 50% in the Pie Franco). Aging follows in concrete, foudre and 500L French oak demi-muids.