From a large biodynamic grower in La Mancha, Spain, comes a well-priced wine for lovers of deep, rich, smooth and spicy reds.

‘Appassimento’ is the process of drying grapes before crushing or pressing them. When they reach the winery, the resulting berries are somewhere between a grape and a raisin. This process, made famous by the Amarone della Valpolicella of the Veneto, NE Italy, is now being used by wine regions worldwide.

The slight variation here is that the grapes are left on the vine to dry, rather than being picked and hung to dry. The arid and dry climate of La Mancha offers this time and cost-saving luxury, making for a more affordable wine. But both methods concentrate the sugars, flavours and the alcohol of the wine (this weighs in at 15%), whilst reducing the yield.

Late ripening, dark, brooding and a little wild, Monastrell, known as Mataro in Australia and Mourvèdre in France, suits this winemaking method well, as its tannins become soft and rounded.

This is hearty red to sip and savour by itself, or to enjoy with red meat or blue cheese.