A most unusual red, coming from Albariño country, this is a blend of Mencia, Brancellao and Espadeiro, giving a dry, almost savoury red – a little lighter than a Californian Cabernet but richer and fuller than a Pinot Noir.
Made in concrete winery, traditionally stepped on (with the feet), part of 60% of the whole grape with scrape and 40% destemmed, a short maceration of 7 days in winery and later pressed to finalize fermentation in tank of stainless. Aged for 12 months in used French Oak barrels, with light red fruits, a hint of chocolate and a lovely mineral finish. Perfect with both seafood and grilled meats.