Benimaquía Tinajas is made with Moscatel and Merseguera grapes from the ‘La Mata’ natural park in Torrevieja. Ungrafted vines planted over 50 years ago in very sandy, salty soils Winemaking: Manually harvested and selected the grapes are then destemmed but not crushed. The must is fermented in amphora where it remains for 6 months in contact with the skins until it is lightly pressed by hand and returned to amphora for a further 6 months ageing.