From the Producer
Azos de Paraxe Mencía comes from a vineyard in Val de Rodrigo within the Bibei Valley, and is harvested separately from the other varieties. The grapes are hand-harvested, wild yeast fermented with about 2 weeks of skin maceration in a used 225L French oak barrel. The wine is then raised for 12 months in the same barrel, and bottled without fining or filtration, and minimal SO2. This Mencía is round, rich and full of ripe red fruit and spice.