Varieties: 25% Mencia, 25% Bastardo, 25% Garnacha Tintorera, 25% Arauxa (Tempranillo).
Appearance: Clear, brilliant garnet.
Nose: Clean, notes of sour cherry and cranberry yield to candied violet, iron and a note of gaminess.
Palate: Dry, medium bodied and light on its feet. Bright red cherry and raspberry fruit with impressive concentration and clarity, leading to a savory finish of white pepper and wet stone.
Vinification: Crafted entirely from indigenous varieties in clay and river bed soils, in the warmest and driest appellation of Galicia. With minimal intervention, José Luis Mateo showcases this unique terroir, highlighting the freshness and minerality of Monterrei. 30 day maceration. Fermented and aged in stainless steel. Spontaneous wild yeast fermentation, only 550 cases made!
Recommended Food Pairing: Grilled salmon, roasted poultry and charcuterie - think of this as your Spanish Beaujolais.