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Envinate Lousas "Seoane" Tinto
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  • Envinate Lousas "Seoane" Tinto
    • >Envinate Lousas "Seoane" Tinto

    05440

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    Envinate Lousas "Seoane" Tinto

    Envinate Envinate

    60,60 €

    The "exquisite taste" of Mencia cannot be easily described in words and the Seoane vineyard is the ultimate expression of this, albeit in a very limited production. The second of the single vineyard (in fact it is a vineyard that breaks in two - at 350 and 450m altitude) produced in his homeland by Alfonso Torrente, responsible for the wines of Ribeira Sacra, comes from vines that are 80 years old. It is an exceptionally tasty and clear, aromatic and spicy expression of the variety with a characteristic minerality from the shale subsoil of the region. A wine of enviable balance and beauty, which could remind one of an excellent Burgundy or one of the new-cut Grenache, Commando G type, of the Mediterranean. Finesse and ethereality but also power and complexity.
    Vintage
    2022
    Country
    Spain
    Sweetness
    Dry wine
    Appellation
    Ribeira Sacra
    Variety
    Mencia
    Bottle Size
    750ml
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    Data sheet

    Climate
    Climate:
    Oceanic
    Vineyard age
    Vineyard age:
    Άνω των 80 ετών
    Yeasts
    Yeasts:
    Indigenous
    Vinification
    Vinification:
    Ζύμωση με ολόκληρα τσαμπιά σε ανοιχτές δεξαμενές. Καθημερινό pigeage.
    Maturity
    Maturity:
    12 μήνες σε ουδέτερα δρύινα βαρέλια (500, 400, 228 lt)
    Filtration
    Filtration:
    No

    Region:
    Galicia
    Soils:
    Slate
    Altitude:
    350-450m
    Irrigation:
    No
    Cultivation:
    Biological
    Harvest:
    Hand-harvested
    Malolactic fermentation:
    Yes
    Clarification:
    No
    Alcohol:
    13.0%
    PH:
    3,75
    Total acidity (gr/L):
    5,8
    Residual sugar (gr/L):
    1,2
    Total production:
    2.200 φιάλες
    Organic Certified:
    Yes
    Biodynamic:
    No
    Vegan Certified:
    No
    Uniqueness:
    No
    Main grape :
    Mencia

    More info

    Another winemaking process crafted with the finesse and elegance imparted by whole-cluster fermentation, which enhances the wine’s signature spicy fruit and floral character. The wine undergoes a total maceration of 40 days and is pressed using an old vertical press, just as it was traditionally done in the past. Malolactic fermentation takes place spontaneously in barrels. The wine is refined with fine lees for one year in 500L, 400L, and 228L barrels. No sulfites are added, and the winemaking process is entirely natural, with no additives of any kind.
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