Campos da Neboa Mencia 2013
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This family-owned winery was first built in 1998 and has slowly expanded since. Due to the vineyards being at different altitudes, the grapes reach ripeness at different times and as each vineyard is harvested it is fermented separately in stainless steel at around 16ºC for the Godello and 24ºC for the Mencía. In order to give the Mencía a greater roundness on the palate and avoid its reductive characteristics, it is given a little microoxygenation during the fermentation. These wines have been given the name Campos da Néboa. “Néboa” is the Galician word for mist and this is the inspiration for wines from this region. The winery sits high on a hillside overlooking the Sil, looking down into mists which sit in the bottom of the valley.
Spanish red wine is known for being bold, heady, rustic and age-worthy, Spain is truly a one-of-a-kind wine-producing nation. A great majority of the country is hot, arid and drought-ridden, and since irrigation has only been recently introduced and (controversially) accepted, viticulture has sustained—and flourished—only through a great understanding of Spain’s particular conditions. Large spacing between vines allows each enough resources to survive and as a result, the country has the most acreage under vine compared to any other country, but is usually third in production.
Of the Spanish red wines, the most planted and respected grape variety is Tempranillo, the star of Spain’s Rioja and Ribera del Duero regions. Priorat specializes in bold red blends, Jumilla has gained global recognition for its single varietal Monastrell and Utiel-Requena has garnered recent attention for its reds made of Bobal.