Munskänkarna Nacka

Vinmakarens matrekommendationer

• Fish - lean
• Fish - fat
• Mushrooms
• Poultry
• Shellfish - flavored
• Shellfish - natural
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

Clay, Slate

Terroir:

The vineyards are north facing on the mountainside south of the Bercian region. Soft soils with fine slate in clay ravines.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Old oak (100%) 12 months

The wine harvest is carried out manually, carefully selected in 20kg baskets. The destemming process takes place at the winery’s entrance, and then pressed to initiate fermentation in stainless steel vats. The harvest begins early, with the aim of finding the appropriate balance between acidity and freshness. The grape juice is cleaned at low temperature for 24 hours. A wine which matures with its fine lees for six months in French oak barrels, at the end of which it is decantered and mechanically filtered. After that it is bottled and left to rest in boxes. After 8 months it is bottled and left to rest in boxes.

Vinmakarens matrekommendationer

• Beef
• Charcuterie
• Cheese - mature and hard
• Game
• Lamb
• Mushrooms
• Pasta / Pizza
• Pork
• Poultry
• Veal
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

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.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Old oak (100%) 12 months

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.

Vinmakarens matrekommendationer

• Beef
• Charcuterie
• Cheese - mature and hard
• Game
• Lamb
• Pasta / Pizza
• Pork
• Poultry
• Veal
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

Clay, Granite

Terroir:

VI LOF is elaborated with the selected grapes from two of the family plots. The plot of “Los Cobos” in the spot of “El Foco”. The clayey soil and the south orientation make a structured wine with red fruit flavours due to the easy maturation. The 70% come from this plot while the other 30% come from other spots in Valtuille. Clay and boulder predominate in the area with different orientation and higher position so freshness and balanced acidity are detected from the wine from this plot.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Old oak (100%) 12 months

The grapes from each one of the plots are elaborated separately in stainless steel tanks with spontaneous fermentation with natural yeast from Mencía. During the elaboration there is a definition of the contain of whole clusters for each plot. Once the fermentation is finished, it is aged separately in French oak barrels for 12 months, never new barrels to avoid an over woody flavour. During the ageing time some decantation is done in order to aerate the wine and natural clean it. There is no other filtering process done before the bottling so we try to enhance the structure and complexity. After 12 months of ageing the coupage is done from the selection of the barrels. The bottling is done in January and bottles are kept in rest without movements for some months, so the characteristics are integrated before going on sale.