La Fontiña de Nai

Speiseempfehlungen des Winzers

• Rindfleisch
• Wurstwaren
• Reifer und harter Käse
• Wild
• Lamm
• Pilze
• Pasta & Pizza
• Schweinefleisch
• Geflügel
• Kalbfleisch
• Gemüse

Vinifikation in den eigenen Worten des Winzers

Böden:

Clay, Granite

Terroir:

“La Fontiña de Nai” comes from only one plot in “Las Villegas” spot. The clayey and boulder soil allows a biodynamic activity and regulated growing environmental friendly. Situated in a flat plain near to the fields of “El Friscal” enhance fine and mineral nuances maintaining the red fruity taste of Mencía.

Ernte:

Picked by hand

Fermentation:

Steel (100%)

Lagerung:

Old oak (100%) 12 months

Winzer:

Victor López

The grapes are stepped by feet in traditional way and then paced into the stainless-steel tank where the spontaneous fermentation starts after a few days in cold maceration. The fermentation with autochthonous yeast is combined with daily movements two times a day in order to homogenise the deposit and make the fermentation easier. The malolactic fermentation is done slowly in the 225 litre barrels, old barrels to avoid too much woody taste and keep the natural flavours. The ageing is done for 12 months and several decantation processes are carried out, so the wine is naturally filtered before being bottled. The bottling is done in January and bottles are kept resting without movements for some months, so the characteristics are integrated before going on sale.

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