Vino de Mesa

Wild red fruit, lilac, Atlantic woodland, pepper, liquorice and a light smoky note appear in a medium-bodied red with silky texture, polished tannins and balanced acidity. The finish is savoury, slightly saline and persistent. Mencía, Caíño, Brancellao and Sousón ferment separately with indigenous yeasts in open vats, followed by twelve months in old French oak before the blend completes malolactic fermentation.