Casa Boquera is a small family winery located in the “El Serral” Valley in Yecla (Murcia).
The area, known as La Boquera, is characterized by its microclimate and its terroir, made up of sandy and calcareous soils, which makes it very suitable for growing vines, obtaining wines with a very unique character.
The red varieties that our farm has are:
Monastrell, a native variety of the area and the great protagonist of our wines.
Petit Verdot, Syrah and Garnacha Tintorera.
The total hectares that our vineyards have is 20 Ha, all of them located around the winery for better control and evaluation, and giving our hotel and restaurant privileged views.

The winery was built during the spring of 2016. Our winery is small but equipped with the most respectful technology towards wine and adapted to the winemaking tradition of the area.

Proof of this is that the entire winery is heated to ensure that the temperature is optimal for the correct conservation of the wine, and the continuous addition of preservatives and the control of the oxygen level in the tanks that can reduce the quality of the wine is avoided.
All the facilities are designed to achieve the highest quality of wines.

Our harvest is carried out in small boxes to take maximum care of the quality of our grapes, as well as to avoid oxidation.
The treatment and selection of the grapes is carried out on the day of harvesting, first in the field as we select bunch by bunch by our harvest team, and then in the winery at the selection tables, removing all grapes that are not in optimal ripened condition or correct hygienic conditions. Then the destemming is carried out, but we do not crush the pips; and later the incubation is carried out by means of very respectful systems with the grape.

The entire fermentation process is carried out in small stainless steel tanks that guarantee perfect fermentation control. This process lasts about 10-20 days, depending on the type of fermentation suitable for each variety. At the end of this process, the grape is pressed with a pneumatic press that fully respects the structure of the grape without causing breakage, but only fatigue. After this process, the wine for aging or barrel is determined according to the organoleptic properties obtained.

Our wines are 100% organic, with the personality of the area where mineral tones stand out due to our typical terroir of the area. Wines with medium-high layers of color where the typical ruby ​​red of Monastrell dominates.

Both young and old reds are made with the Monastrell variety as the protagonist.
We also produce a very small production of rosé and white wines, but we never exceed in total 100,000 bottles per vintage to continue maintaining the style so typical of family wineries where every detail counts and makes each bottle unique.