This Macabeo wine from Bodegas la Pursima in Yecla boasts bright and aromatic aromas of juicy stone fruits and refreshing citrus. Its light and vibrant palate is full of fruit, with a crisp and mouthwatering finish. Perfect for those who appreciate a refreshing and fruity wine experience.

About the Producer

Bodegas La Pursima was founded in 1946 by several farmers who joined forces to
improve the quality of Yecla wines. Their determination and desire to produce great
wines led them to receive the title of Denomination of Origin Yecla in 1975. The
vineyards are located in eastern Spain on the Murcia Plateau, and the wines are
vinified in a modern, state-of-the-art winery, installed with cutting edge technology to
ensure the wines showcase the best of the terroir from the D.O. The young and
dynamic team produce vibrant and fruity wines from local grape varieties which are
excellent value for money

Vineyard and Winery

The grapes come from D.O. Yecla in eastern Spain on the Murcia Plateau, where thevines are planted at an altitude of between 500 and 900 metres and benefit fromexcellent diurnal temperature differences. The hot summer days are tempered by cool nights, which produces balanced wines. The 10-year old vines are cultivated on a trellissystem. The soils originate mainly from sediments of the Pliocene period, which are poorin organic matter and generally have a low total nitrogen content, which limits thevigour of the vine producing concentrated wines. The dominant texture is sandy silty,with limestone. The Yecla climate is continental and dry, with very hot summers, whichcan reach up to 39C, and cold winters, when temperatures can drop to -10C on thecoldest days. Rainfall is scarce, falling mainly in spring and autumn, but storms withtorrential downpours are common in summer, often accompanied by hailstones. Thegrapes are harvested during the cool of the night to preserve the freshness andaromatic balance.

The grapes were sorted to ensure only the highest quality, healthy fruit was vinified. Thegrapes were pressed in a pneumatic press to produce the must which was clarifiedprior to vinification. Fermentation took place in stainless steel tanks with selected yeastsat controlled temperatures of 15C to retain the purity of fruit and varietalcharacteristics. The wine was aged in stainless steel tanks to maintain the freshness.