Grape varieties

Mencía and Arauxa (its local Tempranillo)

Elaboration 

After the crushing, fermentation is taking place lasting around 15 days. Temperature is controlled at 22ºC. The wine will remind at the tanks for 5 months, before being filtered and bottled.

Tasting notes

Violet –plum colour. On the nose, very fresh with lots of dark fruits, and white pepper. On the mouth, medium body wine with many berries coming, low acidity and light tannins.