Brancellao

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.

Rose petals and wild herbs open the nose, followed by dark bramble fruit, ripe stems and an earthy mix of woodland berries, wet leaves and porcini. The palate is juicy, rounded and beautifully balanced, with tangy acidity lifting peppery fruit. Elegant yet powerful, it stays energetic and nuanced through a long, complex and quietly mineral finish.