Dominio del Urogallo - La Fanfarría, Spain (2019)
Mencía 45%, Albarin 40% Verdejo Tinto 15%
Grapes are hand harvested, destemmed, with spontaneous fermentation in stainless steel using indigenous yeasts. The wines age in a combination of stainless steel and used demi-muid (600L French oak barrels) with the lees for 13-14 months (two winters) before blending begins. After blending together the wine rests for 3 to 6 months depending on the year. There is no fining, filtering, or added sulfur.
Dominio del Urogallo is a small estate set up on Spain’s northern coast by the pioneer Fran Asencio. He also makes wine in Bierzo and in the Sherry Triangle. He cultivates the vineyards on steep slopes following the precepts of biodynamic viticulture on soils made of slate, anthracite and quartz.
Natural. Biodynamic. Vegan.