VARIETIES 100% Mencía
PRODUCTION AND AGEING The grapes are harvested by hand in 15kg 
perforated boxes. In the winery, the grapes are sorted and the bunches 
are destemmed. The grapes are placed in stainless steel tanks for alcoholic 
fermentation. Fermented with our own, indigenous yeasts, with 
temperature control. Pumping over during fermentation. In midNovember we start the pressing, very light, at low pressure, almost a 
draining and it is prepared to be sent to barrels. In the barrel room they 
will remain for 12 months in French oak barrels of different toasts and 
from different manufacturers. The characteristics of the year will 
determine the time in each barrel, not always the same and not much 
more than 12 months.
TASTING The resulting wine has a great aromatic complexity with floral 
and spicy tones such as rosemary and laurel. Vibrant palate with 
interesting acidity and a slightly metallic touch. Polished and round tannins 
with a long and velvety finish.
SOIL Clayey with limestone
VINEYARD Old vineyards, on a south-west facing hillside at an altitude of 
approximately 700 metres. The Tilenus vineyard is in an area where there 
is always wind, this air is an incredible phytosanitary treatment, which 
prevents the humidity from staying under the leaves and makes the 
clusters healthy