Description
In the remote North West of Spain, in a region commonly thought of for cider, cheese, and sheep, there are in fact a few people that make wine. Really they make wine everywhere in Spain, and the cooler climate and Atlantic influence dramatically help to develop bright and mineral-driven wines. And careful farming. Fran Asencio is only 58km away from the ocean, on 16.8ha of vineyards (2ha owned and the rest long-term contracts) which are all farmed biodynamically, over soils of slate, coal and anthracite.
This is a blend of mostly 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 (600L French oak barrels) with the lees for 13-14 months (two winters) 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).