To produce the Mencía Merayo maceration and fermentation take place for 10 days in temperature controlled stainless steel tanks. Aging on its fine lees for a period of 6 months and a period of 1 week of micro-oxygenation. Final stabilisation and bottling.
The vines for the Mencia average 60 years and are planted on slopes, as well as some from 20 year old trellised vines. Soil is composed mainly of clay with pebbles near the surface.
There is rather lovely balance of old and young at Merayo. 80 year old Mencia bush vines give their fruit to the young, dynamic winemaker Juan Merayo who then crafts wonderful wines full of fresh, perfumed characters and ripe red fruit evocative of Mencia. Everything is handpicked with the appropriate reverence for these octogenarian vines before the grapes receive careful temperature controlled ferments and sensitive use of French and American oak to ensure Juan creates the expressive wines he is looking for. The key to the Merayo wines are the ancient Mencia bush vines. Even the entry level wine is made from +80 year old vineyards. All vineyards are handpicked. Gentle fruit handling in both the vineyard and winery, temperature controlled ferments and sensitive oak ageing in french and American oak are the hallmarks of the Merayo wines.