- 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
Our Wine
The wine has a pure cherry red color with subtle ruby highlights.
On the nose it opens with a profusion of ripe black fruit followed by fresh red fruit with crisp touches; blue flowers provide fragrance, balsamic notes and wet earth, pleasant freshness.
Oxygenation allows more complex notes of leather and spices to emerge: pepper and juniper; balsamic aromas transform into India ink and musk, and the flowers into the subtle sweetness of violet candy. Touches of liqueur complete a fine and elegant aromatic circle.
On the palate, it’s incredibly fresh, with prominent menthol notes that, combined with the dark chocolate, evoke a delicious memory of After Eight chocolates. The spices contribute a balanced harmony of hot and sweet notes, a testament to the well-integrated oak that reveals an elegant minerality and hints of olive.
It is a frank, ample and powerful wine but with a very present acidity that gives it tension and lightness, within an enveloping and polished touch.
Useful tips:
Its display of finesse and freshness, while still asserting its attributes as a red wine, allows for countless pairings at the table, from the most classic pairings with grilled vegetables, fish and seafood, and the whole spectrum of meats and sausages, to the most unexpected with soft cheeses, pâtés and stews that combine fruit with meat such as duck à l’orange.
But we especially suggest you try it with Asian dishes that combine umami with acidity and sweetness, such as sweet and sour pork or lemon chicken – you’ll be surprised!
It is thoroughly enjoyable right now but we are certain it will beautifully evolve in the following years.
Adega O Cabalin 