This unassuming Mencia is a solid value: the fruit concentrated and silky, while smokey and flinty edges give it lift. minerality lift with luscious concentration. A piri-piri chicken and a bright fresh salad should be good accompaniments.
Some Tech information:
Raised half in foudre and the other half in tank, and a small part of the cuvee is whole-cluster fermented. No oak ageing, native yeast fermentation and little filtering to keep its freshness.
Pedro Guimaro is a young winemaker and one of the rising stars in Ribeira Sacra. He works the family's breathtakingly steep, terraced vineyards with his parents, Monolo and Carmen. Some of the vineyard slopes are a 50� grade or higher; during harvest, grapes have to be transported out of the vineyard in bins attached to single-rail conveyers. All of the vineyard plots are located in the Amandi subsection of Ribeira Sacra, with slate and granite soils and a slightly warmer climate than other parts of the DO.
