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Gran tinto del Bierzo de Gregory Pérez
Mengoba Mencía de Espanillo es un vino tinto elaborado bajo la D.O. del Bierzo por la bodega de Mengoba de Gregory Pérez, con las variedades de uva Mencía, Alicante Bouchet y Godello.
Las uvas proceden del viñedo de Espanillo, cuyos suelos son de pizarra descompuesta con zonas arenosas trabajadas por arados tirados por dos vacas. La vendimia del Mengoba Mencía de Espanillo se realiza manualmente. Más tarde se introduce en foudres de 2500 L para hacer la fermentación alcóholica y maloláctica, con 11 meses de crianza. Más tarde se clarifica, pero no se llega a filtrar.
Si tiene cualquier duda, puedes comunicarte con nosotros:
Mengoba Mencía de Espanillo es un vino tinto elaborado bajo la D.O. del Bierzo por la bodega de Mengoba de Gregory Pérez, con las variedades de uva Mencía, Alicante Bouchet y Godello.
Las uvas proceden del viñedo de Espanillo, cuyos suelos son de pizarra descompuesta con zonas arenosas trabajadas por arados tirados por dos vacas. La vendimia del Mengoba Mencía de Espanillo se realiza manualmente. Más tarde se introduce en foudres de 2500 L para hacer la fermentación alcóholica y maloláctica, con 11 meses de crianza. Más tarde se clarifica, pero no se llega a filtrar.
Si tiene cualquier duda, puedes comunicarte con nosotros:
Rojo granate, profundo. Limpio y brillante.
Recuerdos de frutas negras.
Con potencia y bien estructurado, de trago largo.
Carne a la parrilla, asados, guisos de cuchara y quesos de vaca.
Temperatura de servicio 17º C.
2018 > 95+ puntos
Once again, I tasted the impressive 2018 Mencía de Espanillo that I already tasted last time, and it was interesting to see how different it was from the 2019 Mengoba, which is also from Espanillo and contains a similar blend of Mencía, Alicante Bouschet and white grapes. This has lots of finesse and perfume; it's refined and there's no rusticity or earthiness. It's floral and elegant, still young and fresh, aging at a very slow pace. It's 13.5% alcohol and has nice balance with the tannins and acidity. 4,000 bottles were filled in April 2020. End of January 2022, The Wine Advocate
2018 > 95 puntos
It wasn't easy to improve on the already impressive 2016, but the 2018 Mencía de Espanillo has done it! As before, it comes from old vineyards in the high-altitude village of Espanillo where the soils are decomposed slate. It fermented in a 5,000-liter oak vat with indigenous yeasts and matured in a 3,000-liter oak foudre for 16 months. The nose is subtly floral, as elegant as the best vintage so far, expressive, nuanced and open, with blood orange notes of freshness and a showy, spicy twist. The palate is very balanced and serious, textured with fine-grained tannins and has an austere, stony-like feeling, clean flavors and a remarkably long finish. 4,000 bottles were filled in April 2020. Issue 249 End of June 2020, The Wine Advocate
Rojo granate, profundo. Limpio y brillante.
Recuerdos de frutas negras.
Con potencia y bien estructurado, de trago largo.
Carne a la parrilla, asados, guisos de cuchara y quesos de vaca.
Temperatura de servicio 17º C.
2018 > 95+ puntos
Once again, I tasted the impressive 2018 Mencía de Espanillo that I already tasted last time, and it was interesting to see how different it was from the 2019 Mengoba, which is also from Espanillo and contains a similar blend of Mencía, Alicante Bouschet and white grapes. This has lots of finesse and perfume; it's refined and there's no rusticity or earthiness. It's floral and elegant, still young and fresh, aging at a very slow pace. It's 13.5% alcohol and has nice balance with the tannins and acidity. 4,000 bottles were filled in April 2020. End of January 2022, The Wine Advocate
2018 > 95 puntos
It wasn't easy to improve on the already impressive 2016, but the 2018 Mencía de Espanillo has done it! As before, it comes from old vineyards in the high-altitude village of Espanillo where the soils are decomposed slate. It fermented in a 5,000-liter oak vat with indigenous yeasts and matured in a 3,000-liter oak foudre for 16 months. The nose is subtly floral, as elegant as the best vintage so far, expressive, nuanced and open, with blood orange notes of freshness and a showy, spicy twist. The palate is very balanced and serious, textured with fine-grained tannins and has an austere, stony-like feeling, clean flavors and a remarkably long finish. 4,000 bottles were filled in April 2020. Issue 249 End of June 2020, The Wine Advocate