Monastrell: why it is the queen of Alicante wines
If Alicante had to choose a grape, it would be Monastrell. Resilient, Mediterranean, and deeply connected to this land, it defines the character of its reds and the legendary Fondillón. Here’s why it is the main protagonist.
A grape made for the sun
Monastrell is a red variety perfectly adapted to the dry and hot climate of southeast Spain. It buds late and ripens slowly, withstanding heat and drought like few others. That’s why it has been the backbone of the Alicante vineyard for centuries.
What wines it produces
It produces intensely colored reds with body and notes of ripe fruit, scrubland, and spices. Young wines are luscious and fruity; with aging, they gain complexity. Above all, it is the base of Fondillón, the great historic sweet wine of Alicante.
Where it grows best
It finds its best expression in the calcareous soils of Vinalopó —Monóvar, Pinoso, Villena— and in the high elevation vineyards of the interior, where the night’s coolness balances the wine. It also appears in Marina Alta alongside Moscatel.
How to enjoy it
A young Monastrell red is ideal with rice dishes, roasts, and dryland cuisine. If you’re looking for something different, try a Fondillón at the end of the meal, as they did in the 19th century across much of Europe.
Frequently asked questions
Is Monastrell indigenous to Alicante? +
It is a very ancient Mediterranean variety, cultivated for centuries in southeast Spain, to the point of being identified with Alicante and its surroundings.
What flavor does a Monastrell wine have? +
Full-bodied reds with intense color, featuring ripe fruit, herbs, and spices. With aging, they become more complex.
Is it the grape of Fondillón? +
Yes, Fondillón is made exclusively from overripe Monastrell.
