Variety and vintage: 100% Mencía 2018

% Alcohol: 12%

Production: 2400 bottles and 40 magnums.

Altitude: 980 msnm

Soil: Lime stone, sandy loam.

Age of vines: 20 years old.

Pruned: Vines in goblet and treslling.

Climate: Cold and dry high altitude Mediterranean with continental influence. The high altitude results in significant thermal variation between daylight and night.

Rainfall: Vintage 2018 < 400 mm

Viticultura: Ecological viticulture in conversion, currently a combination between biodynamic and ecological. No perticides or fertilizers of chemical synthesis are used: we only treat vines with powder sulfur and a horse-drawn ecological preparation that we apply by hand. We do not use tractors in treatments to minimize the compaction of the soil. We till the soil the minimum possible to maintain the indigenous vegetation cover for the longest time possible. This gives our vineyards the right balance in terms of diversity of microorganisms and insects and it also helps us in controlling their vigor. All our vineyards are worked by our team and each task is conducted following the lunar calendar.

Oenology: Minimum intervention in the cellar. No additives are added to the wine: we do not use clarifiers, enzymes, yeasts, or nutrients. We only use a minimal dose of sulfur to prevent oxidation and contamination. In the cellar we also follow the lunar calendar taking advantage of the flower and fruit days for all oenological actions, from the entry of the grapes in the cellar to the bottling.

Harvest: Manual in boxes, with exhaustive selection in field.

Elaboration: Manual reception at the cellar, were a second bunch selection is made. The grapes are destemmed and lightly crushed before transferring them into small thermo regulated containers. Once fermentation has ended, the grapes are lightly pressed in a vertical hydraulic press.

Fermentation: Complete fermentation with the skins and autochthonous yeast under controlled temperature during half lunar cycle. During fermentation grapes are softly extracted with daily “pigeages”.

Aging: Aged for 9 months in different materials: 33% in French oak barrels of 500 litres for 4 months and the rest in full stainless steel tanks. The racking is always done at very low speeds, avoiding oxygenation blows.