2018 Technical Specifications
Grape Varieties Mencía
Classification VdT Ribeira Sacra
Region Ribeira Sacra
Soil Granite, Sandy, Loam
Harvest Dates 22 Sep 2018
Vine Age 26
Fermentation Vessels Used 500 L French oak barrels
Pressing Method Saignée; Bled From The Red Wine Used For Portela Do Vento Tinto
Indigenous Yeast Yes
Maceration 0.25 days
Oak Types French oak
Barrel Size 500
Unfined Yes
Unfiltered Yes
Production Details Mencía from the Amandi subzone around Sober; practicing-organic farming, en vaso pruning, vineyards at 350–500 m, and production of 61 cases. Following the cool, wet summer, the hand-picked fruit was partially destemmed, fermented with native yeast after six hours on skins, then matured for 10 months in smaller barrels before bottling without fining or filtration.
Tasting Notes Fresh; easy-drinking
Food Pairing A wide variety of foods