Winemaker: Manuel Penedo
Production area: Ribeiro Designation of Origin.
Varieties: Young red wine. Produced with the Mencía, Garnacha and Sousón varieties.
Total output: 5,000 annual bottles.
Production process: Handpicked and placed in 20Kg boxes. Selection in winery and destemming; the wine pulp is stored in a stainless steel vat for its cold ripening for 24-48 hours at 7º-9ºC. Its fermentation lasts between 15 and 20 days. Afterwards, it is run off, pressed, removed from its lees and taken to tanks for the second fermentation –known as malolactic fermentation– where it rests until it is bottled and later commercialised.
Alcohol level: 12,6
Serving temperature: 14-16 º
Tasting notes: Visually, it features a Picota-cherry red with claret edges. It has an exquisitely elegant nose. It combines notes of wild red fruits, blackberries, cherries and fine vegetable hints. It is a non-oily medium-bodied wine that has a soft mouth with a marked perfect acidity. Tannins grant strength with no edges. Its magnificent structure makes it a wine with strong personality. Since it is a wine which is not made in wood barrels, it appears young and fresh, fine and elegant.