Monastrell is a Spanish variety that has been known and appreciated since the fifteenth century, and which has been cultivated all along the eastern coast of Spain. Its origin, supported by numerous ancient documents, is from Camp de Morvedre in Sagunto, in Valencia. Monastrell is a variety well suited to the long hot summers and challenging periods of droughts. In particular the variety seems to have found its natural habitat in Yecla, giving one of the purest and most concentrated expressions around.