COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Monastrell, Garnacha Tinto, Moravia Agria, Blanquilla, Forcallat, Rojal, Bobal
PRODUCER
Bodega Cerrón
REGION
Murcia
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Bodega Cerrón is a pioneering multi-generational family estate founded in 1895 in the remote highlands of Fuente-Álamo. Today, the fourth generation of the Cerdán family—siblings Juanjo, Carlos, and Lucía—spearhead the estate. Historically, this high-altitude region was relegated to bulk wine production, and working the steep, wind-swept fields was so difficult that their grandfather advised them to leave. Instead, the siblings stayed to champion the region's forgotten heritage. Through their exploratory 'Stratum Wines' project, they have emerged as leaders in Spain's low-intervention viticulture movement, focusing on recovering ancient, ungrafted pre-phylloxera vineyards that others had abandoned.
ALCOHOL
14.0%
AVG. PRICE
€22
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
15-17°C
INTERESTING FACTS
Fact 01
The wine is sourced from ancient bush vines planted between 1911 and 1967, many of which are ungrafted and pre-phylloxera.
Fact 02
The Cerdán siblings defied their grandfather's advice to leave the brutal, wind-swept highlands, staying to rescue these forgotten vineyards.
Fact 03
Matas Altas is crafted from 26 distinct high-altitude parcels situated between 840 and 940 meters above sea level on pure limestone soils.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Matas Altas Tinto is defined by minimal intervention and a focus on preserving terroir. Grapes are hand-harvested from 26 distinct high-altitude parcels and meticulously sorted. Spontaneous fermentation is carried out in open-top wooden vats and oak tuns using only indigenous yeasts. For the 2024 vintage, the must was fermented with 10% whole clusters to enhance aromatic definition and freshness. The wine was aged for approximately 11 to 12 months in large 8,000-liter oak foudres and used 500-liter French oak barrels. It was bottled unfined and unfiltered with only minimal sulfur additions at bottling.
