VINIFICATION:

The grapes arrive at the winery in small 12-kg boxes. Each cluster is selected one by one on the sorting table. Next, after destemming and without crushing, the harvest is transferred to small 20-hl tanks, where it ferments for 20 days at 28°C.

Only punch-downs are carried out, without pump-overs, with the aim of achieving selective extraction and preserving all of the fruit.

The wine is then aged for 12 months in one-year-old French oak barrels, thus achieving a lower tannin contribution and a subtler presence of wood.

TASTING NOTES:

Intense. The fruit seduces the nose; violets, with the oak hidden. Elegant and complex. Balanced on the palate, dense, smooth, fresh, and with a long finish.

WINEMAKER’S COMMENTS:

Val de la Osa is born from an old vineyard, from a land where Mencía has been cultivated for centuries. From a delimited area considered for its viticultural aptitude. A wine that speaks to us of the land, whether the winter was freezing, whether we cared for each vine with affection and dedication.

FOOD PAIRING:

Succulent traditional legume stews; poultry and rice dishes; cephalopods such as octopus; oily fish; cured meats; sautéed or stewed mushrooms; tortillas; empanadas (also fish-filled); and properly dressed salads.