Appearance: Very intense and bright red colour.
Bouquet: It shows aromas of grated chocolate, black pepper and lemon thyme.
Palate: On the palate it has a marked earthy flavour, being wild and, at the same time, very well structured and voluminous.
The name of this joint project by the brilliant Raúl Pérez and Rodrigo Méndez in the municipality of La Chantada in the Ribeira Sacra is due to the fact that originally Castro Candaz was the name of a medieval fortress located in Chantada, on Lugo’s granite and slate soils. Chantada is a cool area in which both try to create wines with a Burgundian profile that thrill from subtlety. The productions are, at the moment, very limited (about 4000 bottles) but the quality of the wines has surprised even its own creators. Fate joined their paths to create a symbiosis of knowledge that has resulted in world-class references such as the famous Sketch. Raúl and Rodrigo have a particular way of understanding wine. The priority is not the winery, but the vineyard. For this reason, they work on a multitude of projects, their own and in collaboration, taking only as a starting point the vineyards where they find the grapes they like the most, such as this one from Castro Candaz. The origin of these vineyards is located in the Lugo sub-area of Quiroga-Bibei from native grapes such as Mencía and Godello that result in a series of wines with a marked Burgundian cut. Given the fast-paced conditions of the terrain, it is necessary to employ heroic viticulture to work these vineyards. A Boca do Demo is a magnificent red wine with aging made with 100% Mencia grapes by the Castro Candaz Winery – Raul Pérez – Rodrigo Méndez within the protection of the regulatory board of Ribeira Sacra Designation of Origin. The grapes used to make Castro Candaz A Boca do Demo wine come from a single vineyard 350 meters above sea level. This plot has granite and slate floors in which vines of more than 75 years old are located. The entire processes of growing the vines as well as their subsequent harvest are carried out in an artisan way due to the difficult orography of the area. The vinification process stands out for the fermentation of the grape must together with its lees in oak vats (without any temperature control). Subsequently, the wine goes to rest in 3-year oak barrels where malolactic fermentation takes place and its aging for 12 months. Only about 2800 bottles are made per year.
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