- Grapes*: 40% Mencía, 10% Alicante Bouschet, 20% merenzao, and the remaining 30%: brancellao, sousón, caiño and ferrón (*Estimated figures). Harvest took place on 29th September
- Wine-making: Grapes are handpicked and transported to the winery in 16 kg boxes. Fermentation and maceration took place in contact with the skins for a period of 35 days in 500 lt oak barrels with minimal human intervention
- Ageing: The wine ages over a 14 month period in a 500 lt and a 255 lt oak barrels. It rests for another 4 months in a stainless steel tank before it was bottled in June 2020
- ABV: 12,5%
Viladequinta is the result of three small plots (the largest is 1500 m) facing north-east on a very steep slope with very poor slates soils, 750 metres above sea level. They are located on the north side of the V shaped Valley, opposite O Cabalin slope. They were planted between 1925 and 1930
The wine has the colour of ripe cherries, not too intense and with reddish hues.
It hits you on the nose with an explosion of red and black fruit, followed by the freshness of balsamic scents. Next you experience the aroma of the forest soil after the rain and the mushrooms that pop up because of it. Strokes of blue flowers complete a palette of sheer fragrance.
The combined work of oxygen, temperature and time, unveils dark stone minerality and the three types of spices: savoury (saffron and bay leaves), spicy (black pepper and clove) and sweet (cinnamon and nutmeg). But it doesn’t stop here, it continually evolves, bringing up new aromatic nuances.
It has a creamy and supple touch, it is ample but not heavy due to its high yet balanced acidity. Its flavour reminds you of ripe vegetables with a fruity end. It is very tasty, fresh and crunchy, with a long and addictive finish that forces to pour yourself another glass.
Viladequinta 2019 is a harmonious and generous wine that grows in your glass with complexity and intricacy. It lacks nothing and displays pure finesse.
Viladequinta 2019 is a wine that depicts a landscape so it is best enjoyed in a natural setting, even if is just through a window.
Yet its combination of flavours seamlessly blends with autum/winter food favourites such as all red meats, from the tenderest to the more gamey, grilled, BBQ or in a cozy stew.
However and due to its finesse, it will enhance the flavour of blue fish like tuna, red tuna, swordfish and salmon, and of the more humble sardine, trout and mackerel, roasted or cooked in rich and spicy sauces.
It is thoroughly enjoyable right now but we are certain it will beautifully evolve in the following years.