Vinetur, the digital magazine specializing in the world of wine, ensures that Vía Romana adds Mencía 2016 is “Probably the best wine on the market to make the right purchase”
This weekend our Vía Romana adds Mencía 2016 covered by the D.O. Ribeira Sacra received a very good review from Vinetur, the digital magazine specializing in the world of wine, where it affirmed that Vía Romana Mencía 2016 is “Probably the best wine on the market to make the right purchase”
Result of a 100% manual harvest, which endured slopes that reached 75% of inclination, calling this feat heroic viticulture. Once the grapes arrive to the winery, we manually select each cluster, destemmed and squeezed lightly, the entry of the grapes into the tank is by gravity, the fermentation is carried out in stainless steel tanks in which the pumping and delestage are daily to favor the extraction of color and the concentrated phenolic compounds in the hat, the fermentation temperature is controlled exhaustively keeping it always between 24-26ºC, with a duration of 12 to 15 days, after which it is uncovered and the malolactic fermentation is carried out.
After staying a minimum of 8 months in a stainless steel tank at a controlled temperature and 6 months in the bottle today we can say that it is at the perfect time to enjoy without hurry!
For the second year we have achieved certification at a Higher Level in the IFS (International Featured Standards) audit, achieving a score of over 95%.