Viticulture
Ecological viticulture in conversion, currently a combination between biodynamic and ecological. No pesticides or fertilizers of chemical synthesis are used: we only treat vines with powder sulfur and a horse-drawn ecological preparation that we apply by hand. We do not use tractors in treatments to minimize the compaction of the soil.
We till the soil the minimum possible to maintain the indigenous vegetation cover for the longest time possible. This gives our vineyards the right balance in terms of diversity of microorganisms and insects and it also helps us in controlling their vigor. All our vineyards are worked by our team and each task is conducted following the lunar calendar.
Oenology
Minimum intervention in the cellar. No additives are added to the wine: we do not use clarifiers, enzymes, yeasts, or nutrients. We only use a minimal dose of sulfur to prevent oxidation and contamination. In the cellar we also follow the lunar calendar taking advantage of the flower and fruit days for all oenological actions, from the entry of the grapes in the cellar to the bottling.
Harvest
Manual in boxes, with exhaustive selection in field.
Elaboration
Manual reception at the cellar, where a second bunch selection is made. 70% of the grapes are destemmed for semi-carbonic maceration. The 30% left are whole bunch vated for cold carbonic maceration. Once fermentation has ended, the grapes are lightly pressed in a vertical hydraulic press.
Fermentation
Complete fermentation with the skins and autochthonous yeast under controlled temperature during half lunar cycle. During fermentation grapes are softly extracted with daily feet stompings..
Aging
Aged for 10 months in different materials: 70% of Cerro Negro is aged in clay vessels and cristal gallons. 30% in stainless steel tanks. During May 2021 we blended the different expressions of Mencía into a 2650 liter capacity steel tanks.
