The grapes are macerated in 200-liter clay amphorae and large French oak vats. Pump overs are employed to extract the amber hues, while lees aging imparts smoothness and complexity. The outcome is a captivating and invigorating wine, featuring enticing aromas of peach and orange. On the palate, it offers a savoury and persistent profile, characterised by noticeable acidity and delicate undertones of vanilla and spice.
Parra Jimenez winery was founded in 1993 with the completion of their Cuesta Colora winery, located on a scenic hilltop in Castilla-La Mancha. The founders, Francisco, Javier, and Luis, achieved certified organic status in 1995 and later obtained a Demeter certification for biodynamic practices.