Mencia

The Mencía grape is an indigenous red grape variety from the northwest of the Iberian Peninsula, renowned for producing aromatic, fresh, elegant wines with vibrant acidity.

Origin and cultivation: It is traditionally grown in regions such as the Bierzo PDO (in León) and Galician designations such as Ribeira Sacra, Valdeorras, and Monterrei. Genetic studies have ruled out that it is a clone of Cabernet Franc, confirming its unique profile.

Vine and cluster: It has early budding, which makes it sensitive to late frosts. Its clusters are small and compact, with thick-skinned berries.

Flavor profile: On the palate, it offers notes of fresh red fruits (raspberry, cherry), floral nuances (violets), and herbal or spicy touches with soft tannins.

Food pairing: Ideal for accompanying oily fish (such as octopus), white meats, cured meats, traditional stews, and soft cheeses.

The Mencía grape is one of the most fascinating varieties of the Iberian Peninsula, internationally known as the "Pinot Noir of Southern Europe" due to its freshness, elegance, and faithful reflection of the terroir. In Portugal, the country where it shares its genetic origin and prominence (possibly a cross between Alfrocheiro and Patorra), it is called Jaen.

• Visual: Due to its thick skin, it provides a cherry-red or intense ruby-red color with characteristic violet reflections in the meniscus when the wine is young.
• Primary aromas: Red fruit (raspberry, sour cherry) and very pronounced floral touches of violets and rose petals stand out. In cold areas or slate soils, notes of licorice, black pepper, and wet stone or graphite emerge.
• Texture on the palate: Medium-bodied with a velvety texture. Its tannins are fine and supple, accompanied by a natural acidity that stretches the wine and makes it highly food-friendly.