SITE - VALTUILLE DE ABAJO
Mata los Pardos
The Mencía ferments with indigenous yeasts and 20% stems in a 7,500-liter French oak foudre, without temperature control, respecting the natural pulse of the vineyard. The wine then rests for twelve months in 500-liter barrels and in a 1,000-liter oval foudre, refining to reveal a deep and balanced Bierzo.
95
PARKER
93
ATKIN
94
VINOUS
“My poetry
are the twelve chimes
of the old clock at noon
and my people in love
working in harmony.
My poetry
is my soul in the sun
lying in the era
asking God
for an end to wars”
Helios Estevez
El Paraje
In the heart of Valtuille de Abajo is Mata los Pardos, one of its most renowned sites, where the Mencia sinks its roots in clay and sandy soils. Facing east and at an altitude of 500 meters, its goblet-trained vines -some more than 90 years old- express the pure essence of the Bierzo.
Serious and fruity wines are born here, marked by the depth of a historic vineyard and the freshness that defines this privileged corner of Valtuille.
Technical Data
Vineyard
Center of the Valtuille de Abajo vineyard. One of the best vineyards in Valtuille de Abajo that provide serious fruit wines.
Varieties in the vineyard
100% Mencía
Height
500m. above sea level
Average vineyard age
90 years
Winemaking
In French oak foudre / cap wetted by 500-liter engraving
Volume
1500 bottles
Type
Glass and trellis
Orientation
This
Soil
Clay and sand
Fermentation
Spontaneous with autochthonous yeasts
Malolactic fermentation
In French oak barrels of 225 and 500 liters with autochthonous yeasts.
Breeding:
12 months in 225 and 500 liters French oak barrels