New wines from Valencia. I discovered these some 3 years ago and visited them in Spring 2022. This is a lovely juicy, almost rustic, yet delicious red. Made from roughly 60% Bonicaire and 40% Monastrell- Gobelet-trained, vines are cultivated in the Lloma Rasa vineyard at 500-550 metres altitude. Bonicaire grows in poor, sandy loam soil, and Monastrell in sandy-limestone soil, with a 2 metre deep limestone crust. Alcoholic fermentation takes place in stainless steel at 24-26ºC of the whole bunches, including stems, for 20 days. After pressing the wine completes fermentation in a combination of large oak barrels, amphora and concrete tanks - where it then remains for a time on fine lees.
"The red 2024 La Lloma, now certified organic, is a blend of 60% old-vine Bonicaire and 40% Monastrell from a vineyard that names the wine. The grapes fermented separately in stainless steel, with 30% full clusters in the case of the Monastrell, and matured in used 500-liter barrels and concrete for eight months. It reveals a characterful, complex and mysterious nose with notes of wild berries and herbs, rose hip, hibiscus and a touch of fresh meat and blood. It has contained ripeness, a low 12.74% alcohol, a pH of 3.45 and 6.5 grams of acidity, with a tender palate, pungent flavors and very fine tannins. This is a delicious bargain. 12,400 bottles produced. It was bottled in August 2025." 93pts Luis Gutiérrez The Wine Advocate
