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The vineyards are located in the town of Ferreira de Pantón. Land with 30% slope. Made with 70% Mencía and Garnacha Tintorera, the rest being Mouratón, Brancellao, Caiño and other red grapes from the area.
The bunches ferment with the stems in open 1000-litre vats under their native yeasts and with a 30-day maceration. After pressing, it is racked for malolactic fermentation. Aged in 400-litre oak barrels for around 10 months.