Terroir:
The "Encinas" wine originates from the Bierzo region in Castilla y León, Spain. The vineyards are located in high-altitude sites with a mix of clay/alluvial and higher-altitude schist soils. These diverse soil types contribute to the wine's complexity and minerality.
Viticulture:
The grapes used for Encinas are primarily from the Mencía variety. They are sourced from old vineyards in the Valtuille and Otero areas, including the high-profile El Rapolao cru. The viticulture practices emphasize minimal intervention to maintain the natural expression of the terroir.
Winemaking:
The winemaking process for Encinas involves fermentation with 100% full clusters in concrete vats, a technique preferred by Antoine Graillot and often used in the Rhône Valley. The wine is then matured in large oak foudres for ten months. This method helps retain the wine's freshness and enhances its structure.
Tasting Notes:
Encinas exhibits intense and savory aromas with notes of leather, Earl Grey tea leaf, and forest floor. On the palate, it showcases flavors of roasted black plum and black raspberry, complemented by plushly textured tannins and a light- to medium-bodied frame. The wine has a rustic charm and a significant minerality, making it an excellent candidate for aging​