7,000 litre open tanks are used to group pickings of distinct ripeness, fermented with indigenous yeasts. After 15 days’ maceration, the wines spends 8 months resting in tank before selection and blending. It’s a blend of fruit from mature/maturing vines in five different vineyards (Pregona, Parada, Closos, Pla Saqueta y Forsans).
Funky earth dominates nose, perhaps evidence of the reductive tendency of raw concrete. A line of lean-sour herbal balsam opens to vegetal red floral, rock rose, gardenia, geranium and some mint. The palate comes together in a sour red tea line, almost like gum and leaves of a gum tree, with a touch of dark make spice at back. It’s fluid, low glycerol and gentle with easy run, a quiet and quite lovely little thing with a slate hint waiting out back to bring it all home, where a bracken flush of local balsam joins in a finish that is the wine’s best part.