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This Mencía cuvée hails from two parcels of mature vines which hug the perilously steep and cool, slate and schist soils of the Amandi gorge. The fruit was, of course, hand-harvested, then foot-trodden and fermented with roughly 30% whole bunches in large wooden, tronconique vats, before being raised for between 12 and 18 months in neutral 600-litre barrels (and some very old barriques).