100% Mencia macerated and fermented for 10 days in stainless steel tanks at controlled temperatures. Aged sur lie for 6 months before stabilization and bottling.
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...
Encinado is a new wine in the line-up. It comes from a single vineyard, planted around 70 years ago. which had been abandoned for many decades and that the Michelinis bought and revived. The soils are sandy, on top of gray slate. The wine was made one hundred per cent from full clusters, foot...
Sourced from several parcels with vines that are at least 50 years old, the blend is 90% Mencia and 10% “other” including Palomino, Doña Blanca and Alicante Bouschet. Fermented 50% whole cluster. Spontaneous fermentation using native yeasts and aged for ten months in clay amphorae.
Grapes from the A Merced vineyard, where 30% of the grapes are white. The wine is made using traditional methods from the village of Toral de los Vados, must is added without the skins to create a lighter red. Aged for one year in used 225-liter French oak barrels.
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...
100% Mencía sourced from the El Canto vineyard near the town of San Lorenzo. The soils here are slate and quartz with a northern exposure. 50% whole clusters, crushed by foot; fermented with native yeast in clay amphorae and macerated on the skins for five months with no punchdowns or pumpovers,...
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...
