Description

Casas de Enriba comes from two south-facing parcels of young Mencía on granite with a mix of gravel, clay, gneiss, quartz, etc. The grapes are hand-harvested 2 weeks earlier than her Bibei vineyards for added acidity, partially destemmed and fermented with wild yeasts in used 500L French oak barrels, with only 4 days of skin maceration. The wine is then raised in the same barrels for 10 months and bottled without fining or filtration. The resultant wine is floral and mineral, with fine tannins and vibrant acidity.