This is a blend of Mencia (about 85%) and the remaining, Tintorera and Palomino from 75-year-old vines in mostly clay soils.  Grapes are destemmed and fermented with indigenous yeasts in open 400L French oak barrels where malolactic fermentation is completed. Aged for 13 months in foudre, french...

50% Mencía, 10% Palomino, 20% Merenzao, 10% Brancellao, 10% Godello coming from a tiny .25 hectare a very old vineyard in the village of La Muria. Whole cluster fermentation in Tinaja, and has a long maceration on the skins followed by elevage in mixed oak barrels (225ml, and 600ml). Unique among...

From Alto de Valdecañada in Ponferrada. A blend of 90% Mencía 10% Palomino from 80-year-old goblet-pruned vineyards.  Grapes are foot-trodden (pigeage à pied) on whole clusters, followed by fermentation in clay amphoras and gentle maceration without implementing the pumping over technique.  It ages...