Terras de Javier Rodriguez (Mencía)
Cryo-maceration of previously stemmed and crushed grapes at 10 ºC for approximately one week. Fermentation at 25-27º C for two weeks. Micro-oxygenation of wine prior to malolactic fermentation, in two-year-old casks. Aged in Hungarian oak casks for 12 months. This type of oak allows the wine's components to develop without masking them or contributing excessive oak flavours.Read more ?
Small plots of vines, approximately a hundred years old, dating back to prephylloxera times. Their isolated location enabled the plants to be unaffected by this plague.
Ideal with stews, charcoal-grilled meats and spicy dishes. The perfect companion to conger-eel in sauce.
- Analytics - Approximate values
Acidity 5 g/l
Sugars 1 g/l