Description
50/50 Mencía and Albarín Negro with a little whole-cluster Verdejo Negro. The grapes are hand harvested, destemmed, with spontaneous fermentation in stainless steel using indigenous yeasts. The wines age in a combination of stainless steel and used demi-muid with the lees for 13-14 months before blending begins. After blending together the wine rests for 3 to 6 months depending on the year. There is no fining, filtering, or added sulfur. This wine a crimson color with aromas of red fruit, raspberry, and strawberry, combined with an explosion of black pepper and spice. (Imagine Beaujolais if it were raised on slate along Atlantic ocean and you kinda get the idea here).
