Monastrell – A grape variety with character and a Mediterranean soul
The Monastrell grape variety is closely linked to the history of winegrowing in Spain and is one of the country's oldest indigenous varieties. This hardy variety has proven itself over centuries, particularly in south-eastern Spain, where sun, wind and dryness characterise the landscape. With its powerful expression, intense flavour and dark colour, it embodies the Mediterranean climate like no other grape.
Monastrell is also known by numerous synonyms, such as Mourvèdre in France, Rossola Nera in northern Italy and Mataró in California and Australia. It is grown under different names in many countries, but its origin remains clearly Spanish.
Monastrell grape variety – tradition meets resilience
Monastrell is a heat-loving grape variety that thrives particularly well on poor, calcareous soils. It has low water requirements, making it ideal for cultivation in hot, dry regions. It is an integral part of the wine landscape, especially in Murcia, Valencia, Alicante and the Jumilla DOP.
Winegrowers appreciate the robust nature of the vine, as it is resistant to periods of drought and produces high quality even with low rainfall. Its vines are vigorous and the vineyards are often characterised by old vines that reach deep into the mineral-rich soil.
The home of Monastrell – Spain as its origin
The home of Monastrell is undoubtedly Spain. It has been cultivated here since ancient times. Today, it remains an important part of the regional wine culture, especially in the south-east, where it forms the basis for many full-bodied red wines.
The influence of the Mediterranean climate, with hot days, cool nights and low humidity, creates perfect conditions for slow, aromatic ripening. These climatic conditions give the wines structure, depth and intense aromas.
Global distribution – Monastrell beyond Spain's borders
In addition to Spain, the variety is cultivated in France, the USA, Australia, Corsica and even Andalusia. Under the names Mourvèdre or Mataró, it is found in many high-quality wines, especially in regions with a hot climate and good drainage.
Its worldwide distribution is proof of the variety's success and adaptability. Whether in Mediterranean cellars, Californian bodegas or Australian vineyards, Monastrell is part of the recipe for success for powerful red wines everywhere.
De Moya and the modern interpretation of Monastrell
Numerous wineries, including those in the de Moya line, are now focusing on a modern interpretation of Monastrell wine. It is not just about power and volume, but also elegance, freshness and precise fruit. Temperature-controlled fermentation and careful cellar work result in products that combine tradition with innovation.
Cuvées, especially GSM cuvées (Grenache, Syrah, Monastrell), also impressively demonstrate how well this grape variety harmonises with others. It is an integral part of such wines, especially in southern France, in regions such as Châteauneuf du Pape or Corsica.
Monastrell wine – an expression of sun, fruit and spice
Monastrell stands for wines with a full body, an intense aroma spectrum and a dense colour. Typical notes include dark berries, cherry and blackberry, accompanied by a distinctive spiciness reminiscent of black pepper, thyme and dried herbs.
When young, Monastrell wines are often fruity and juicy, with strong body and structuring tannins. With increasing maturity, they develop a deeper complexity with leather, tobacco or chocolate nuances. Many of these wines have great ageing potential.
Red wines with a Mediterranean profile
A classic Monastrell wine is powerful, warm and complex. The influence of the sun is evident in every glass – from the dense colour to the ripe fruit. At the same time, these red wines have a surprising freshness, especially when vinified at higher altitudes or with greater care.
Whether single-varietal or in cuvées, the grape always brings its typical character to the fore. This is particularly evident in the products from de Moya or other modern bodegas: Monastrell can be more than just powerful – it is also differentiated, structured and refined.
Soils and climate – the basis for quality
The calcareous soils of the growing regions offer ideal conditions for Monastrell. These loose, nutrient-poor soils allow the roots to grow deep and promote the concentration of aromas in the grapes.
The dry climate with little rainfall prevents the spread of fungal diseases – another advantage for natural cultivation.
This results in wines that are authentic and reflect the character of their region.
Wine and food – the best way to combine Monastrell
Thanks to its richness and aromatic depth, Monastrell is an ideal accompaniment to strong and hearty dishes. The combination of tannins, spice and fruit allows for versatile pairings that challenge and delight the palate.
Some particularly recommended combinations:
- Grilled lamb with rosemary and garlic: the herbaceous flavour of the meat complements the earthy notes of the wine.
- Game dishes such as venison or deer with a dark sauce harmonise perfectly with the depth and structure of the wine.
- Braised beef ribs with Mediterranean spices really bring out the fruit and body of Monastrell.
- Spanish tapas, such as chorizo, albondigas or Manchego cheese, are perfect accompaniments to a young, fruity Monastrell.
- Vegetarian options such as roasted aubergines, lentils with cumin or a tomato and olive ragout also benefit from the wine's spiciness.
Monastrell also reveals its full class with mature hard cheeses, smoked specialities or dark chocolate with sea salt. The power of the wine carries intense aromas without overpowering them.
Single variety or cuvée – the many faces of Monastrell
Whether as a pure Monastrell wine or as part of a complex cuvée, this grape variety impresses in a variety of styles. Single-varietal wines offer clarity and depth, ideal for lovers of Mediterranean wines. In combination with Garnacha, Syrah or even international varieties such as Cabernet Sauvignon, complex, modern wines are created that are gaining international recognition.
Frequently asked questions (FAQ) about Monastrell wine
What is a synonym for Monastrell?
A common synonym for Monastrell is Mourvèdre, under which name the grape variety is particularly well known in France. Other synonyms are Mataró and Rossola Nera.
What does Monastrell taste like?
Monastrell tastes intense and powerful, with aromas of dark berries, spices such as black pepper and Mediterranean herbs. More mature wines often also display notes of leather, tobacco or dark chocolate.
Is Monastrell a grape variety from Spain?
Yes, Monastrell is an ancient Spanish grape variety that is particularly native to the regions of Murcia, Valencia, Alicante and Jumilla.
What are Monastrell grapes also called?
Monastrell grapes are known by various names, including Mourvèdre in France, Mataró in Australia and California, and Rossola Nera in Italy.
Where is Monastrell grown?
Monastrell is mainly grown in Spain, especially in the south-east of the country. Other growing areas include southern France, California, Australia, Corsica and parts of Andalusia.