The Gil family have been producers in Jumilla since the early 20th century but took a major step forward when Miguel Gil, great-grandson of the company's founder, built a new bodega in time for the 2003 vintage. Situated on the slopes of the Peñarrubia mountain, the highest part of Jumilla with poor stony soils noted for its richly flavoured, concentrated Monastrell, the bodega owns over 750 hectares of vineyards (mainly bush vines, unirrigated and of very low yield, of indigenous clones from their own nursery) and has access to further fruit from 30 to 70 year old vines. Bodegas Juan Gil is dedicated to producing powerful yet approachable and modern wines, mainly based on Monastrell, which is grown on 85% of the vineyard - other varieties grown are Cabernet Sauvignon, Syrah, Merlot and Petit Verdot. Bodegas Juan Gil are committed to respecting the land, and to use energy and natural resources efficiently – with regard to their winery, vineyards and wines they produce. A large part of their vineyards are farmed organically, and they hold ‘Sustainable Wineries for Climate Protection’ certification at the highest level - ‘Spanish Wineries for Emission Reduction’. This has an even greater requirement for qualifying wineries to reduce greenhouse gas emissions, energy use, and their carbon footprint, and to show continuous improvement. Only a handful of Spanish wineries, including Juan Gil, have so far attained this category. In early 2023 Bodegas Juan Gil were awarded International Wineries for Climate Action to the Gold Standard – one of only 6 gold members globally. IWCA Gold is the highest industry standard in carbon emission reduction.

Produced from low-yielding, old vine Monastrell - plus additional Cabernet Sauvignon and Syrah. All planted at around 700m altitude.

Fermented in small, 5 ton, tanks followed by malolactic fermentation in French and American oak barrels. The separate wines are aged for around 18 months and then blended.

Pair with rich pasta ragù and roast meats.