WINEMAKING: After the harvest, the destemmed and slightly crushed grapes were macerated for 10 days in stainless steel tanks, with two pump-overs daily and a temperature of 24ºC. After gravity racking, it underwent malolactic fermentation in tanks in our underground cellar and was subsequently aged for 18 months in American and French oak barrels.
TASTING NOTE: Cherry red color with a thin layer marked by clean garnet tones and prominent ruby nuances, of great chromatic intensity and striking brilliance. Frank and intense aromas where the expressions of ripe black fruits mix, with spicy touches and nuances of cocoa and tobacco, along with the mineral touch characteristic of the variety. Its passage through the mouth is broad and fleshy, with fruity and saline memories and a polished tannin that lengthens its finish. A very balanced wine, round, of great expression and that allows us to enjoy the minerality and complexity that the Mencía variety brings together with barrel aging, forming a symbiosis of aromas and flavors.