Cherry red with purple reflections. Medium-high layer and abundant tears. Elegant and complex in the nose, with spicy notes of red berries and forest blueberries.
It is unctuous and well structured, with mineral sensations in the mouth, which clearly evokes the noble landscapes of Valdeorras. Long and deep red fruit aftertaste.
- Soil: Slopes on the banks of the Sil and Bibei rivers, with stony soils, fluvial sedimentary boulders and broken slates.
- Grapes: Mencía, Sousón and Old Garnachas.
- Suggested serving temperature: 18º C – 20º C
Handpicked harvest in boxes, exhaustive cluster selection, crushing and destemming at low speed. Fermentation aimed at 27º C and early pressing with low pressure. The malolactic fermentation is controlled and tuned by the cold nights of winter very common in the area.
Versatile red, suitable for a quick drink, recommended to accompany Galician Octopus, all kind of cheeses, pates and perfect for pairing with red meat stews, grilled or barbecued.