Indulge in Bodegas la Purísima's 'La Purísima' Blanco, a richly textured and aromatic blend. With intense floral and citrus notes, this balanced palate offers a refreshing finish. Experience the perfect blend of flavours with every sip.

About the Producer

Bodegas La Purísima was founded in 1946 by several farmers who joined forces to
improve the quality of Yecla wines. Their determination and desire to produce great
wines led them to receive the title of Denomination of Origin Yecla in 1975. The
vineyards are located in eastern Spain on the Murcia Plateau, and the wines are
vinified in a modern, state-of-the-art winery, installed with cutting edge technology to
ensure the wines showcase the best of the terroir from the D.O. The young and
dynamic team produce vibrant and fruity wines from local grape varieties which are
excellent value for money

Vineyard and Winery

The grapes come from D.O. Yecla in eastern Spain on the Murcia Plateau, where the
vines are planted at an altitude of 700 metres and benefit from excellent diurnal
temperature differences. The hot summer days are tempered by cool nights, which
produces balanced wines. The soils originate mainly from sediments of the Pliocene
period, and generally have a low total nitrogen content, which limits the vigour of the
vine producing concentrated wines. The soil in this vineyard has a dominant texture of
sandy-silty, with loam and is permeable with a high level of nutrients. The Yecla climate
is continental and dry, with very hot summers, which can reach up to 39°C, and cold
winters, when temperatures can drop to -10ºC on the coldest days. Rainfall is scarce,
falling mainly in spring and autumn, but storms with torrential downpours are common,
often accompanied by hailstones. The grapes are harvested during the cool of the
night to preserve the freshness and aromatic balance.

The grapes were sorted to ensure only the highest quality, healthy fruit was vinified. The
grapes were pressed in a pneumatic press to produce the must which was clarified
prior to vinification. Fermentation took place in stainless steel tanks with selected yeasts
at controlled temperatures of 15°C to retain the purity of fruit and varietal
characteristics. The wine was aged on the fine lees to impart texture and complexity in
stainless steel tanks which maintained freshness.