It is a red wine made mostly with Mencía and a small proportion of Alicante, Mouratón, Merenzao and Gran Negro from vineyards in the Val do Bibei, whose soil is granite. Partial de-stemming and spontaneous fermentation with indigenous yeasts. Maceration with skins and subsequent aging of 11 months in French oak and chesnut barrels. Bottled without clarifying or filtering. Adverse weather conditions and mushroom proliferation make 2018 a year of low harvest.
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