This exuberant and flavorful field blend red offers notes of potpourri, black raspberry, and spice. It’s made with hand-picked Mencía grapes and less than 10% of Garnacha Tintorera, Mouratón, Gran Negro, Sousón, and Cariñena sourced from organically-farmed, dry-farmed vines that were planted in 1948, 1960, and 1963! Fermentation with native yeasts took place in four old/neutral demi-muids; three of the four underwent a traditional destemming without crushing, and one of the four underwent a full cluster semi-carbonic maceration. The wine was pressed in a vertical basket press and finished malolactic fermentation in barrique before spending a bit under a year in new French oak barriques (Dominique Laurent & Darnajou). This is a small production wine that exemplifies the style of the reds of Valdeorras.
