Lomba dos Ares


• Mencia, Bastardo, Caiño Tinto, Negreda, Garnacha Tintorera, Aramón, others.

• Altitude 450–650 meters.

• Hand harvested, whole cluster natural yeast co-fermentation in tanks, long, gentle maceration with pigeage, 40-60 day maceration.

• 10 months in neutral 300-500L French oak barrels.

94 points
"Like the white Conasbrancas, the red 2018 Lomba dos Ares is a village wine produced with grapes from different parishes of Manzaneda (Soutipedre, Seoane and Langullo), where the old vineyards are all planted with a mix of grapes—Mencía, Grao Negro, Negreda, Garnacha Tintorera, Bastardo, Aramón... So, this is a village field blend that fermented at low temperature (below 20 degrees Celsius) with full clusters and indigenous yeasts, with a total maceration time of around 60 days. It matured in used 300- and 500-liter French oak barrels and a 3,200-liter oak vat for 10 months. I see a lot of finesse here, with notes of blood oranges, flowers and red berries, and it's very focused, aromatic and expressive, less reductive than previous years. There's more precision here; the palate is focused, clean and very tasty, with very fine tannins and a citrus, effervescent finish. 7,000 bottles were filled in December 2019."
Luis Gutiérrez,
Wine Advocate
, May 14, 2020

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