Vinification: Harvested by hand and destemmed // Fermentation with the skins for around 25 days // During the first 2 days, the grapes are crushed with the feet, and then the juice and the skin are put in an open tank // The skins are pushed down by hand every day to keep them moist and gently extract the tannins // After pressing, the wine is aged in old barrels of 225L and 250L for 1 year.
A stone’s throw away from the Atlantic ocean located in Val do Salnés in the north of Rias Baixas, this bodega is owned by the Méndez family. The soil in his vineyards is granitic sand, covered with a layer of humus, over granite bedrock. It is very poor, fast draining soil that vines struggle in and phylloxera cannot live in, hence many of the vineyards are deceptively old, up to 200 years! Even his joven Albariño comes from vines with an average age of 40 years. The recovery of century-old vineyards of indigenous red varieties, such as Caíño, Espadeiro and Loureiro, in addition to the white Albariño from old vineyards, are the base of their wines and a clear reflection of the terroir: wines full of freshness, with a perfect minerality and ample sensations.
