Laura Lorenzo-DaTerra has become one of the most revolutionary winemakers in all of Galicia. She farms 4.5 hectares of 80 to 120-year-old vines organically and biodynamically, then implements a non-interventionist mentality in her gravity-fed cellar. This hand-harvested varietal Mencia skin-macerates for two weeks and ages for 12 months in barrel. Spicy and savory, the wine shows flavors of blackberries, sour cherry, pepper, and crushed rocks. This is one of our favorite expressions of this native Galician variety.
