• 100% Mencia.

• Altitude 350 – 500 meters.

• Hand harvested, whole cluster, natural yeast fermentation in tank and plastic fermentation bins, pigeage, 40-60 day maceration.

• 10 months in concrete tank, foudre and neutral 300-500L French oak barrels.

93+ points
"The amazing 2018 Cortezada is often one of the best values in Spain. It's produced with Mencía grapes from the vineyard of the Pazo do Couto called Cortezada that was planted in 2002 on southeast-facing terraces at 350 meters in altitude, on soils that are rich in gneiss, iron, slate and quartzite. The full clusters fermented with indigenous yeasts at less than 20 degrees Celsius, followed by a long maceration of 60 days. Only part of the wine matured in 300- and 500-liter French oak barrels for six months and then another six months in concrete, and part of the wine was in concrete for the whole of those 12 months. In previous years, all of the wine was matured in barrel. They now use concrete to try to make it sharper. This is heartier, darker and meatier than the rest of the wines from the 2018 vintage, more Cornas than Chambolle, with rustic elegance and more Mencía than previous vintages. They reckon 2018 saw a very complete and long ripening cycle, and each vineyard really shows the character. I've never seen the character of each of the wines so defined and different from each other. This is sharper but, at the same time, more powerful, a wine with more clout and, I'd say, aging potential. 8,000 bottles produced. It was bottled in December 2019."
Luis Gutiérrez,
Wine Advocate
, May 14, 2020

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