Losada Vinos de Finca Bierzo El Pajaro Rojo Mencia 2011

Winemaker's Notes:

THE WINERY Losada Vinos de Finca was established by Bierzo winemaking veterans in 2004, its beautiful ultra-modern facility located in the heart of Bierzo’s finest vineyard area, in the very midst of the old Mencía vines. THE WINE Old Mencía vines from Bierzo’s clay soils. An ample wine, finely textured with notes of blue flowers and red fruits. DETAILS OF WINEMAKING & VITICULTURE Losada Vinos de Finca Cacabelos — D.O. El Bierzo Grapes: 100% old-vine Mencía Alcohol: 13.5% Vineyards: 30-40 year-old vines located in relatively fresh microclimates. Winemaking: Vinification by plot. Manual harvest in 20 kg boxes. Sorting table. Destemming and light pressing. Elaboration by means of natural yeasts in stainless steel tanks with periodic pumping over. Malolactic fermentation in barrique. Maceration for 7 days at 28ºC (82ºF). Aging: 4 months in stainless steel tank on its lees. Clarification with natural gelatin. Bottled March 2011. Winemaker: Amancio Fernández IN THE PRESS El Pájaro Rojo 2011 —90 Points Year's Best,

Region: Spain » Bierzo

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Color: Red
Varietal: Mencia
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Member Reviews for Losada Vinos de Finca Bierzo El Pajaro Rojo Mencia

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Snooth User: vin0vin0
3578085,596
2.50 5
03/23/2014

First impression is that this is fairly tannic with loads of dark fruit, plum, blackberry and leather. Decent acidity and a medium finish.



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THE WINERY Losada Vinos de Finca was established by Bierzo winemaking veterans in 2004, its beautiful ultra-modern facility located in the heart of Bierzo’s finest vineyard area, in the very midst of the old Mencía vines. THE WINE Old Mencía vines from Bierzo’s clay soils. An ample wine, finely textured with notes of blue flowers and red fruits. DETAILS OF WINEMAKING & VITICULTURE Losada Vinos de Finca Cacabelos — D.O. El Bierzo Grapes: 100% old-vine Mencía Alcohol: 13.5% Vineyards: 30-40 year-old vines located in relatively fresh microclimates. Winemaking: Vinification by plot. Manual harvest in 20 kg boxes. Sorting table. Destemming and light pressing. Elaboration by means of natural yeasts in stainless steel tanks with periodic pumping over. Malolactic fermentation in barrique. Maceration for 7 days at 28ºC (82ºF). Aging: 4 months in stainless steel tank on its lees. Clarification with natural gelatin. Bottled March 2011. Winemaker: Amancio Fernández IN THE PRESS El Pájaro Rojo 2011 —90 Points Year's Best,

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