Valdeorras

Red fruit appears with floral notes, herbs and sweet spice. Fine-grained tannins and acidity accompany depth, persistence and fluidity. Forest floor, bay leaf and nettle add further herbal character, while earth and cherry appear on the finish. The wine remained completely unoaked before bottling. It comes from Valdeorras and uses Mencía as its stated grape.

Red plum, ripe cherry and raspberry are present with earthy, nutty and spicy notes. The profile has low acidity. Grapes spend five days in contact with skins, and fermentation is spontaneous. The wine is transferred to amphora and matures in large oak casks on fine lees. Bottling takes place without fining, filtration or added sulphur dioxide.