The first of three single vineyard reds is the 2013 Finca Meixeman, Mencía with the classical field blend containing some 20% other mixed varieties: Caí?o, Sousón, Brancellao, Merenzao (Trousseau), Negreda , Garnacha Tintorera and Mouratón. The vineyard is planted to 70-year-old vines on granite and slate soils. Some full clusters are used during the fermentation, the percentage depending on the vintage. In 2013 they harvested the grapes on October 15, which is the latest ever, and they used 40% full clusters for the fermentation (the rest of the grapes are destemmed but not crushed) of some 50 days. After six months in a 5,000-liter oak vat, the wine is transferred to 225- and 500-liter barrels for malolactic and 12-13 months upbringing. This wine is always open and aromatic, a little intoxicating (even in a cool vintage), with plenty of violets and black and red raspberries, spicy and earthy. It is very balanced and juicy, very tasty, with a soft texture and moderate acidity. As is the norm here, it was bottled unfined and unfiltered. Some 6,000 bottles produced.
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