Manchuela is a large wine region in the eastern part of Castilla-La Mancha, a land-locked autonomous community in central Spain. Manchuela borders Utiel-Requena and Valencia in the east, Ribera del Jucar and La Mancha in the west and Almansa in the south. Similarities with each of these neighboring regions is evident, geographically, stylistically and climatically.
Prior to 1982, Manchuela was part of the larger La Mancha DO ('Manchuela' actually means 'lesser La Mancha') but its growers felt it was being hindered by the bulk-wine reputation of La Mancha and wanted to split off to pursue their own interests and establish a name for quality and innovation. Their wish to become a separate DO was granted in 2000 and a Consejo Regulador wine authority was established.
The landscape in Manchuela is mostly flat and dry, with terracotta-colored earth as far as the eye can see, although the terrain becomes mountainous in the west. Two eastward-flowing rivers, the Jucar and Cabriel, frame Manchuela in their valleys. These valleys, together with the influence of the nearby Mediterranean Sea, make Manchuela's climate relatively mild. The moist winds blowing in from the coast are vital to the region's grape-growing conditions as they assist in moderating the overall temperature during the growing season. Most vineyards are situated at altitudes of 1700ft to 2300ft (600m–700m), although some in the west reach 3280ft (1000m).
Red wines dominate in Manchuela. The combination of conditions, along with the lime-enriched clay soil over limestone, makes the native Bobal grape variety the most suitable for wine production. Bobal goes into Manchuela's unoaked reds and rosés. Cencibel (Tempranillo) produces some of the best barrel-matured wines, while Monastrell, Garnacha and Cabernet Sauvignon are used in blends. Syrah has done extremely well here in recent years and the future for varietal wines based on this grape looks promising.
Young wines are definitely the specialty of Manchuela, particularly reds and rosés, but also some fragrant and fresh whites (mostly made from Macabeo). Sparkling wines (espumoso) may also be produced. Some doble pasta ("double macerated") wines are produced here too, as they are in neighboring Utiel-Requena. Producing them involves fermenting Bobal must with leftover skins and pulp after the juice has been removed for the rosés, resulting in wines with high extract, color and tannins.
Manchuela is gaining a reputation as a region producing quality wines, although its progress is hampered by a lack of investment in development.
