Abadía da Cova red barrica
Type of grape: Mencía
Viticulture: heroic in terraces. All works are done manually.
Orientation: South – Southeast
Altitude: 310 - 430m
Architecture: In terraces
Soil: Schist, slate and granite soils with variation level in silt, sand and clay
Slope: 45% - 70%
Age of vineyard: 30/40 years
Conduction: espalier at simple and double cord and traditional system
Pruning: Royat and simple Guyot
Density of plantation: 3100 - 4700 vines/ha
Harvest: Manual in boxes of 18 kilos
Heroes: Carlos, Roberto, Manuel and Fernando give their best to bring these vines to a perfect maturation, year after year.
Elaboration: The grape is selected manually. Destemmed, pressed and fermented in French oak truncated conical from 4000 to 7000 litres. Later it is aged on lees in French, American and Central European oak barrel of 400l. Wine is bottled without clarifying to preserve its natural characteristics. It can produce some precipitate in bottle that does not alter its qualities
Vintage: In winter there was a high rainfall and the spring was warmer than usual. The summer accentuated this inertia even more, and the plants ended up suffering at certain times. However, the fruit obtained was of very high quality. The harvest took place between 7th and 14th of September.
Serving temperature: 14º/16º (We recommend you uncork the bottle half an hour before consumption to oxygenate it)
Alcohol content: 13.9% vol.
Total acidity: 5.7 g/l
Save time: from 1 to 8 years. Long-haul wine. It is necessary to wait at least a year for the wine to be perfectly balanced.
Tasting Notes: Cherry red garnet colour, clean and brilliant with ruby edges. Complex and intense bouquet, mineral, with ripe, black and red fruit, shades of coffee, tobacco, and herbal mountain. On the palate, it is intense and tasty, with mature tannins, elegant finish and lengthy persistence.