This red wine is made entirely from the local Mencía grape that's planted on granite-based soils so prevalent in the Ribeira Sacra region. Made with fermented with native yeasts and unoaked rendering a wine lithe yet lush with red and dark berries. Winemaker Xavier Seoane works five hectares of vines, which are densely planted with local varieties. In addition to the Mencía, he has Merenzao and Brancellao plantings and doesn't hesitate to create each as its own wine rather than blending. The results are beyond compelling and all we could get our hands on this year was this Mencía as the rest had already sold out. Don't miss out on one of the great producers of the region. Unoaked.
Who's that cool dude on the label? That's Mencia, a grape from the Ribeira Sacra region within Galicia who you should certainly get to know!
The steep, stone terraced vineyards that Mencia calls home have been cultivated for centuries, but phylloxera and the economic depression following the Spanish Civil War left many of these untended.
Fortunately, a new generation of winemakers are giving voice to these wines which are typically dark in color, but surprisingly light, fresh, fruity and low in tannin. Fazenda Pradio delights with some savory notes as well including black pepper and a pleasant vegetal undercurrent, making it extremely food-friendly.
Cuisine of the region naturally comes to mind first, so think grilled octopus, padron peppers and braised pork shoulder.
Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the...
Though this DO was only created in 1996, wine has been produced along the “sacred banks” of the Sil River in Galicia ever since the Romans came to town, bringing with them the knowledge that terraces make the best vineyards. The river exerts its cooling influence on the vines (mostly Mencía), which cling to their spots on terraced vineyards cut steeply up the riverbanks. Vines must struggle for...
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