Abadia Tinto


50% Souson, 30% Brancellao and 10% each of Mencía and Ferrol, all from proprietary vineyards composed of granite, schist and clay that are farmed without insecticides, following the principles of Masanobu Fukuoka. Hand-harvested and 100% destemmed. Alcoholic fermentation in stainless steel then aged in 300L oak barrels (85% French/ 15% American) for one year.  2013 is the current release.   

92+ points
"composed of a unique blend of fifty percent Sousón, thirty percent Brancellao and ten percent each of Ferrol and Mencía. The wine is beautifully complex aromatically, offering up a black fruity bouquet of dark berries, cassis, a touch of tree bark, black licorice, a beautifully complex base of slate minerality, gentle smokiness and a dollop of refined botanicals in the upper register. On the palate the wine is pure, full-bodied and supremely elegant, with a lovely core of sappy black fruit, excellent soil signature, moderate tannins and lovely focus and grip on the long and beautifully balanced finish. This is still a fairly young wine and deserves a bit more time in the cellar to resolve its tannins, but it is going to be excellent when it is fully ready to drink! 2022-2050+."
John Gilman,
View From the Cellar

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