Viñas de Bodegas AdriáThe best mencía grape of the zone is cultivated in Villafranca del Bierzo, since the majority of its vineyard is in hillside and there are no nearby zones of irrigation. The above mentioned conditions favor the healthy ripeness of the grape, avoiding the excessive phytosanitary treatments.

Own surface of Vineyard: 25 hectares (godello) between 20 and 50 years of antiquity in espalier (Villafranca del Bierzo)

Controlled vineyard surface: 25 hectares (mencía) between 25 and 90 years of antiquity belonging to vine-growers of the zone (Villafranca del Bierzo, Valtuille de Arriba, Pieros)

The solution to make up for the reduction of production in favour of the quality is renting selected plots of vineyard placed between 450m. and 750m. Depending on the zones, its production is on average between 2 and 3 kilos of grape for vine-stock. We do a selective winter pruning, withdrawing great initial load of the yolks, and then we do a couple of green pruning in summer leaving that way the ones we want to ripen. The matter lies in seeking for a balance in the vineyard between fruit and the leave mass to guarantee an ideal ripeness.

Years ago, the alcoholic degree and the acidity was very important. Now we are no interested in that. What we look for is the ripeness of the peel, which is the one that gives the colour and the antocianos. We also look for the ripeness of the flesh, as it is there where the alcoholic degree and the acidity are, and then the ripeness of the pips. This way we get a balance, and we know what type of tannin they have, avoiding aggressive wines. Moreover , this information gives the ideal moment of ripeness.

Our vineyards produce the raw material and receive the delicate treatment of a human equipment who is dedicated with passion and great care to the cultivation and production of wines.

Due to the proximity of the warehouse with the vineyards, the grape is harvested manually and this way it passes a little time in contact with the oxygen, avoiding possible alterations and quality losses through the fault of oxidations and spontaneous fermentations during the time passed between the vineyard and the arrival of the grape to the winery.