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.
Pésico is the name of a tribe which inhabited the Cangas valley in pre-Roman times over 2,000 years ago and their beliefs revolved around the natural world and its elements, particularly the sun and the moon.
This is a blend of rare local varietals Albarín Tinto, Carrasquín, Mencía, Verdejo Tinto biodynamically grown on slate, coal, and anthracite soils, hand harvested, fermented with indigenous yeast in stainless, then put into used demi-muid (600L French oak barrels) and matures for approximately 21 months (minimum 2 full winters like all of Fran's other wines). No sulfites or any other additives are used during the entire vinification process. Bottled unfined, unfiltered, and zero SO2. Pésico has a medium body, sturdy tannins and a great texture. A crunchy natural red from the mountainous farmland commonly associated with Cider production.