As Caborcas, Telmo Rodríguez 2017
Mostly Mencía but also Merenzao (Trousseau), Sousón, Garnacha Tintorera, Godello and Brancellao. It fermented in a combination of stainless steel and 400-liter oak vats with wild yeasts and aged in large oak foudres for 15 months. Subtle floral aromas, elegant, nuanced and intriguing. The palate is balanced, with refined tannins within the rusticity inherent to the region, with great purity and a very tasty finish.
