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Tarima Hill Monastrell 2018

Tarima Hill Monastrell 2018

Regular price $19 USD
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Tarima Hill is a complex, elegant, varietal expression of the most authentic clones of Monastrell in the world. Vines were planted between 1930 and 1970.  The grapes are sorted meticulously at the winery, and fermented in stainless steel open top fermenters by indigenous yeast. The wine is transferred to primarily new French oak Bordelaise and Burgundy barrels and some second use barrels for malolactic fermentation. Ageing takes place for 14 months in primarily new French oak Bordelaise and Burgundy barrels and some second use barrels. During bottling the wine is Unfined and unfiltered.

Traditional dry farmed viticulture with organic goblet trained vines. Cultivated completely by hand, with minimal human intervention and hand harvest.

Wine Info

  • Vintage: 2018
  • Varietal: Monastrell
  • Aging: 14 months in oak Bordelaise and Burgundy barrels
  • Producer: Tarima

Tasting Notes

"The wine exhibits deep garnet color with flashes of violet and a bouquet of dark red cherries and leather. On the palate the wine achieves its full potential, offering notes of black berries, plums and licorice with an elegant but persistent finish."


The project of Bodegas Volver was founded in 2004 by Rafael Cañizares, enologist through studies and viticulturist through his family tradition of four generations bound to the vine and wine.

The pillars of the bodega are based on the repositioning of quality Spanish wines and recovering old indigenous vineyards which, either through low production or lack of generational succession, had been lost.

Our most prized asset is our heritage of vines between 30 and 90 years old, indigenous varieties cultivated in a sustainable way with minimal intervention.

Location of Vineyard

Bodegas Volver elaborates in other viticultural areas of Spain such as Alicante, La Mancha, Jumilla and Valencia.

The differential seal of Bodegas Volver is a modern cut where native varieties such as Monastrell, Tempranillo, Merseguera, Macabeo, Moscatel, etc. are mainly worked. 

Winemaking Philosophy

Born in 1967 in the town of Las Mesas, in Cuenca, his life has revolved around La Mancha and wine. His great-grandparents were vine-growers and this has been the case in his family for four generations in which he has breathed and lived the love of vineyards and viticulture.

To make a good wine it is necessary to work from the vineyard, as it has been a tradition , that is, taking care of it to get a healthy grape, with good maturation and little production. The healthy grape ensures the quality of the wine, with good maturation we get the roundness and structure, and the little production brings color and complexity.

Each award and mention is a satisfaction to the work done but what can be more proud is a generational change. At the moment this generational relay is in formation, which comes with very clear ideas of what his father started, in fact, he has already created his first wine from his father and mentor. 

"My job is to achieve the maximum quality that starts in the grape and ends in the bottling of the wines," says the winemaker who believes that their wines reflect their way of being, "I rely on the perseverance and work of a manchego that despite the difficulties continues fighting for what he believes: the potential of quality wines that are in this area ".


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