Vineyard.
25 plots terroir-selected in the areas of Valtuille, called Matadeprada, Valdelaliebre, Valdemanteiga, Villegas; selected laom to sandy loam soils, with east exposure, a gentle slope, and old vines.
Grapes.
100% Mencía.
Harvest.
September 6th to Septiember 27th. Manual harvest, transporting the fruit in small crates to the winery.
Elaboration.
Fermented in 1500-litre stainless steel tanks; maceration during 48 hours prior to fermentation; alcoholic fermentation during 12 days, punching the cap manually to favor the extraction of polyphenols and aromas Devatting by gravity without pressing.
Ageing.
15 months in French oak barrels; during the initial six months, the wine was kept with selected fine lees, performing frequent “battonages” (lees stirring). The wine is not subjected to microfiltration nor stabilizing treatments.
Date of Bottleling.
August 2011. Total Production: 7,326 bottles.
Analytical data:
Alcohol content: 15.00% vol
Total Sulphites: 25 mg/ L
Total Acidity: 5.89 g/l
pH: 3.60
Volatile Acidity: 0.60 g/l
