Behind a family-run winery often lies a rich history and tradition passed down through generations. This entire legacy is reflected in traditional production methods, a profound understanding of the terroir, and a genuine passion from its members. In the case of Barahonda, it is a winery that began its journey two centuries ago under the stewardship of D. Pedro Candela Soriano, a small vintner who started selling his wines, crafted in earthenware jars, to neighboring villages. Today, three generations later, it has become one of the most representative projects of the D.O. Yecla in Murcia, Spain. These are wines with character and authenticity, where the monastrell variety takes center stage. Thanks to Mediterranean influences, significant temperature fluctuations, and long periods of drought, it has become the queen of the denomination.
Emphasizing the strong familial character of the project, they now present Barahonda Lualma, a wine that honors the fifth generation of Barahonda and whose label is created from the names of the new promises of the house: Lucía, Alfredo, and Martina. Made from the varieties monastrell, garnacha tintorera, and syrah, it is crafted traditionally with slow maturation and great concentration. In the winery, the grapes are selected, destemmed, and crushed. Fermentation is carried out at a controlled temperature, and then the wine undergoes 18 months of aging in French oak barrels, the monastrell in 500-liter barrels and the syrah and tintorera in 225-liter barrels.
Being the first wine of the fifth generation, Barahonda Lualma is a triad: three varietals, three personalities. As they themselves explain, "in the monastrell we find the strength of Lucía, in the Tintorera the kindness of Alfredo, and in the syrah the sweetness of Martina."