- Grapes: Mainly Mencía and Alicante Bouschet. Small quantities of Merenzao, Sousón, Brancellao and others
- Wine-making: Grapes are handpicked and transported to the winery in 16 kg boxes. 30% of the grapes are feet crushed as it was traditional, the rest is destemmed. Fermentation takes place in 500 l oak barrels
- Ageing: The wine rests over a 16 month period in the same barrels in contact with its lees
- ABV: 13.5º
It is a single plot wine, whose vineyards were planted in 1918. It was a mixed variety plantation as it was common practice at that time
Our wine
The wine has a dark granet color with bluish reflections and a low density, very clean and bright.
The nose displays fragrant essences of blue and pink flowers, aromas of creamy blueberries and blackberries alongside the spark of acidic red fruit, and the balsamic essences of rockrose and peat.
As it opens, it widens and lengthens, allowing spices such as paprika, colored peppers, and bay leaves to emerge joyfully, intertwined with notes of dark chocolate and almonds; the minerality is present with the pencil lead and the white stone.
A nose that combines complexity, finesse, freshness and elegance.
The attack on the palate is perfect, direct, and smooth. We first notice red fruit and other forest berries, both fresh and compoted, seasoned with hibiscus flowers; it evolves into blood orange and the more complex flavors of red tea and light toasting, with hints of spice and tobacco. A touch of salinity and mineral notes of chalk make it even more flavourful and fragrant.
It has a fleshy, enveloping texture, yet it’s not heavy, thanks to its excellent, sharp acidity. It boasts good structure and intense flavor, a long finish, and a tension that stretches almost to the horizon.
Useful information and pairing tips:
With an undeniable gastronomic vocation, it has the ability to accompany oily fish thanks to the freshness of its high acidity that cleanses and refreshes the mouth; however, its fruity volume and complexity, both aromatic and gustatory, lead it to accompany all kinds of meats, from the whitest to the reddest, from the youngest to the most mature, from farm birds to big game, passing through the different cuts and preparations of Iberian pork, veal, beef and lamb.
It is perfectly enjoyable right now but we are certain it will beautifully evolve in the following years.
Adega O Cabalin 