Spain

Ripe red fruit appears with balsamic and mineral notes, while the palate is fresh and balanced, with soft tannins and a persistent finish. The wine is made entirely from Mencía grown around Valtuille in Bierzo. Fruit is selected from the upper rows of the parcel, fermented in open vertical vats and aged for twelve months in neutral barrels. The finished wine contains 13.5 percent alcohol.

Wild forest berries and black cherry meet spicy black fruit and Mediterranean garrigue. The texture is smooth, with fine-grained tannins and a mineral finish. Garnacha comes from two sites whose vines are sixty to eighty-five years old on poor sand and granite soils. After spontaneous stainless-steel fermentation and a ten-day maceration without stems, the wine spends eight months in used 500-litre French oak barrels.

Bobal and Marselan grow on limestone and are vinified in stainless steel. The cool-year red is medium-bodied and sleek, with freshness carried through the profile. Fermentation is spontaneous; the wine is bottled without fining, filtration or added sulphur. Ripe fruit, compote, liquorice, violet, cherry and cereal notes accompany a soft, balanced and rounded texture. Alcohol is 13.5 percent.

The colour is clear and medium-intense ruby-red. Clean, medium-intense aromas recall red cherries, strawberries and mature plums, with cinnamon and vanilla. The palate is medium-dry and medium-bodied, with balance between acidity and soft tannins. The profile is rounded, juicy and fruit-led, with gentle spice and a smooth texture. The wine contains thirteen percent alcohol by volume.

Red berries, flowers, wild herbs and spice accompany freshness and minerality. Ruby colour has violet reflections, with lavender, geranium, strawberry, sour cherry jam, toasted wood, soft earth, structure and salinity. Mencía comes from forty-year-old vines at 980 metres on schist. Grapes were harvested by hand, and seventy percent of the wine aged in clay vessels. Production totalled 5,890 bottles.

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.

Red fruit, herbal notes, citrus and wet stone form the aromatic profile. The palate is concentrated but easy to drink, with marked acidity, polished tannins and chalky texture. Garnacha comes from five vineyards between sixty and seventy years old at 750 metres on sandy granite. The parcels ferment separately in French-oak vats with indigenous yeasts before maturation in foudres.

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.