Casa Castillo

Más información sobre Casa Castillo

The unique terroir of Casa Castillo

Casa Castillo is located on the Jumilla plateau at 700 meters above sea level, with calcareous sandy soils and marine limestone gravel. The arid climate, with only 350 mm of rainfall and nearly 4,000 hours of sunlight annually, combined with significant temperature swings between day and night, provides ideal conditions for organic viticulture. The vineyards occupy the most suitable slopes of the estate, interspersed with almond and olive trees, creating a Mediterranean mosaic that enhances biodiversity and preserves the landscape.

History and development of the estate

In 1941, José Sánchez-Cerezo acquired the estate and began planting small vineyard plots, selling the grapes to other wineries. By 1960, agricultural mechanization and crop diversification marked the estate’s major development. It was not until 1991, under Nemesio Vicente Vicente, that the old winery was rebuilt to produce wines from its own grapes. Today, Guillermina, Julia, Marisol, and José María Vicente Sánchez-Cerezo lead the estate, combining traditional methods with modern techniques to give Casa Castillo wines their distinctive personality and character.

Winemaking process

Harvesting begins in September with Syrah, followed by Garnacha and Monastrell, continuing until mid-October. After double selection in the vineyard and winery, grapes are cooled to 14ºC before processing. Fermentation with indigenous yeasts includes partial whole clusters, short macerations, and high fermentation temperatures. Wines are finished in used 500-liter barrels for malolactic fermentation and aged on lees until spring, then transferred to 5,000-liter fudres for an additional 12 months of maturation before bottling.