Appearance: Intense red reminiscent of cherry.
Bouquet: Intense, typical of the Mencía from Ribeira Sacra, with its notes of violet, rose, blackberry and pepper with a background of moist earth.
Palate: Violet, blackberry, cherry.
The Ponte da Boga Winery is located in Castro Caldelas (Ribeiras do Sil) and owned since 2006 by Hijos de Rivera (Estrella Galicia group), Ponte da Boga is part of the new group of wineries that are recovering the vineyard, rediscovering local varieties and applying new production formulas in the beautiful and rugged Galician denomination of Ribeira Sacra. Its origins date back to 1989, when a family from the municipality had the vision of creating a large vineyard whose plots were even closed in the manner of a Burgundian closure. Production was abandoned in the 1970s and resumed with new owners in the late 1990s (although the project did not materialize until the arrival of the brewery). With just over 20 hectares owned, however, they work with grapes from different parts of the appellation under the oenological advice of the French Dominique Roujou. The philosophy is based on the defense of a “heroic viticulturist”, since it is necessary to take into account the enormous difficulties involved in working the vineyard on steep slopes like these. The best possible integration into the environment is sought by betting on small terraces of one or two rows of vineyards that do not alter the original orography of the landscape. There is also a clear vocation for local varieties beyond the majority grape, Mencía, and for the production of white wines. In the elaboration, the aging in stainless steel tanks is worked a lot, both in white and in red and the coupage between the latter and items aged in barrels is common. Ponte da Boga Mencia is a red wine with aging made by Adega Ponte da Boga with 100% Mencia grapes under the protection of the regulatory board of Ribeira Sacra Designation of Origin. This wine is a magnificent expression of the queen grape of the Ribeira Sacra, Mencia, which is fresh, fragrant and elegant. The grape is initially destemmed and crushed, to later carry out the fermentation process that lasts approximately 10 days. The production process is completed with a period of 8 months of maceration and aging in steel tanks for 6 months.
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