2019 Technical Specifications
Grape Varieties 100% Mencía
Region Ribeira Sacra
Fermentation Vessels 4,000 L French oak foudre
Pressing Method Foot-Crushed
Production Details The foot-crushed 100% Mencía fermented in a 4,000 L French oak foudre and matured for 11 months in that same vessel.
Tasting Notes Kirk, Vanderbilt Avenue Wine Merchants, 18 August 2021: cracked black pepper, ripe raspberry, olive, bright berry fruit, spicy and earthy tones, with lively citric acidity
2018 Technical Specifications
Grape Varieties 70% Mencía; remaining 30% consists of Alicante Bouschet, Merenzao, Mouratón and Gran Negro, with individual percentages not stated
Classification VdT Ribeira Sacra
Region Ribeira Sacra
Soil Granite, Sand and loam
Orientation South-Facing Young Vines In Amandi; North- And Northeast-Facing Old Vines In Val Do Bibei
Harvest Dates Late September
Sites Amandi and Val do Bibei subzones
Fermentation Vessels Used 4,000 L French oak foudre for destemmed Amandi fruit; used 500 L French oak barrels for whole-cluster Val do Bibei fruit
Indigenous Yeast Yes
Maceration 15 days
Unfined Yes
Unfiltered Yes
Production Details Practicing-organic, en vaso vines were 26–80 years old at 350–750 m; production was 698 cases. The Amandi fruit was destemmed while the Val do Bibei fruit retained its stems. After fermentation and 15 days of skin maceration, the wine matured for 11 months in oak and chestnut barrels.
2017 Technical Specifications
Grape Varieties 90% Mencía; remaining 10% Alicante Bouschet, Merenzao, Mouratón and Gran Negro
Classification VdT Ribeira Sacra
Region Ribeira Sacra
Soil Granite, Sand and loam
Orientation South-Facing Young Vines In Amandi; North- And Northeast-Facing Old Vines In Val Do Bibei
Harvest Dates Early September
Sites Amandi and Val do Bibei subzones
Fermentation Vessels Used 4,000 L French oak foudre for destemmed Amandi fruit; used 500 L French oak barrels for whole-cluster Val do Bibei fruit
Indigenous Yeast Yes
Maceration 15 days
Unfined Yes
Unfiltered Yes
Production Details Practicing-organic, en vaso vines were 26–80 years old at 350–700 m; production was 500 cases. The Amandi fruit was destemmed while the Val do Bibei fruit retained its stems. The wine matured for 12 months in its fermentation vessels and underwent three rackings before bottling.
2016 Technical Specifications
Grape Varieties 90% Mencía; remaining 10% Alicante Bouschet, Merenzao, Mouratón and Gran Negro
Classification VdT Ribeira Sacra
Region Ribeira Sacra
Soil Granite, Sand and loam
Orientation South-Facing Parcels In Amandi; North- And Northeast-Facing Parcels In Val Do Bibei
Harvest Dates Late September
Sites Amandi and Val do Bibei subzones
Fermentation Vessels Used 500 L French oak barrels and one new 4,000 L French oak foudre
Indigenous Yeast Yes
Maceration 11 days
Production Details Practicing-organic, en vaso vines were 20–60 years old at 350–700 m; production was 504 cases. The hand-picked grapes were partially destemmed. After fermentation and 11 days of skin maceration, the wine matured for 10 months in the same foudre and used 225 L French oak barrels.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1725267 | — | — | wine-searcher.com ↗ |