This wine has been grown in multiple plots of Mencia grape from vines that average about 40 years old which are grown on crazy steep slopes on terraces 350m – 500m above the River Sil and farmed organically. The soils the grapes are grown in vary from granitic, slate and sandy. The fruit is hand harvested then blended then it is made with wild yeast, foot treading and low sulphur. Half the must is fermented in old open wooden fermenters and the other half in stainless steel. Then the wine is left on its yeast lees for 6 months to achieve texture. On the nose it has strawberries, blackberries and a hint of smoke and on the palate it is fresh with berries, pomegranate, with fleshy fruit, pure and lush with some spice and slatey minerality and velvety tannins –delicious. Great with chorizo, and spicy dishes.
Note: Due to its low sulphur it is best drunk fairly promptly as it will oxidise
$52.00
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