Philosophy and Vineyard: The Resurrection
The heart of A Ponte Vella lies in its origin, hence its nickname "the most worked":
Recovered Vineyard: It comes from vineyards that had been abandoned (some for up to 6 years), which have been revitalised through three years of heroic viticulture work.
Unique Terroir: The grapes come from a majestic plot of steep slope known as "Wembley", located at a high altitude, between 740 and 800 metres.
Traditional Co-fermentation: A combination of Mencía (red) with local white varieties (Doña Blanca, Godello and Jerez) is used, harvested and vinified together to achieve a delicate and complex balance.
Production: The Fusion of Excellence
The process is long and meticulous, seeking the maximum expression of theterroirand the complexity of aging:
Harvest and Fermentation: Manual harvest. The red and white grapes are destemmed and introduced together into stainless steel tanks for fermentation, using only indigenous yeasts.
Double Rest:
Long Stabilisation (12 months): The wine rests for a year in stainless steel tanks to clarify naturally, preparing the structure.
Aging in Oak (12 months): It matures for another year in French oak barrels (of various uses), which gives it complexity without masking the fruit.
Bottling: The wine is bottled unfiltered, ensuring the preservation of all its nuances.
Tasting Notes (A Ponte Vella)
Nose: Complex, lively and fragrant, with an intense base of red and black fruits (currant, blackberry), alongside delicate notes floral (violets), subtle balsamic and spices from the barrel.
Palate: Intense, vibrant and enveloping. It shows a medium body structure with fine and very well integrated tannins. The medium acidity provides great freshness and balance, culminating in a long and very persistent finish.