This red is 100% Monastrell, cultivated organically in chalky limestone soils at around 700 metres altitude in Jumilla. Low rainfall and plenty of sunshine are perfect for this variety. Though innovative viticultural techniques aid in helping this wine to be crafted to a fresher style, importantly, Juan Gil have worked with selected yeasts to create a wine that is low in histamines. Histamines are a naturally occuring part of fermented food and drinks which a small number of people are allergic to. In addition, as the winery do not use the commonly added preservative SO2, this can be a wine recommended to those who suffer from allergies. Because SO2 is a preservative, the wine has to be handled very carefully to prevent oxidadtion and this informs the very fresh and elegant style of Monastrell you have in the glass with this wine.