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Fazenda Pradio Merenzao
£30.72

Fazenda Pradio

Fazenda Pradio Merenzao

Country: Spain
Region: Ribeira Sacra
Grape: Merenzao
Colour: Red
Bottle Size: 75cl
Alcohol: 13%
Vintage: 2018

Operating outside of the D.O (Ribeira Sacra), Xavi Soeanes makes wine the way he wants to. Working biodynamically farmed vineyards on a terraced cliff overlooking the Miño just south of where it becomes the Sil.

Xavi has begun grafting Mencia to indigenous varietals such as Brancellao and Merenzao (which is also known as Bastardo in Spain and Trousseau in Jura). Xavi picks early, as was common practice several generations ago before acidification became more normal in the region. In 2018 Xavi began to use granite tanks in an effort to further replicate the winemaking practices before the region modernised using oak barrels

Xavi’s wines truly reflect the terroir of Ribeira Sacra and show how the future of winemaking in the region is in fact the past.


Merenzao is the local name for Trousseau. Farmed biodynamically, on steep terraced slopes at 350masl. Fermentation with native yeast in stainless steel before elevage in used 300L French oak barrels for 8 months. Minimal filtration and SO2.

PRODUCER NOTES

Operating outside of the D.O (Ribeira Sacra), Xavi Soeanes makes wine the way he wants to. Working biodynamically farmed vineyards on a terraced cliff overlooking the Miño just south of where it becomes the Sil.

Xavi has begun grafting Mencia to indigenous varietals such as Brancellao and Merenzao (which is also known as Bastardo in Spain and Trousseau in Jura). Xavi picks early, as was common practice several generations ago before acidification became more normal in the region. In 2018 Xavi began to use granite tanks in an effort to further replicate the winemaking practices before the region modernised using oak barrels

Xavi’s wines truly reflect the terroir of Ribeira Sacra and show how the future of winemaking in the region is in fact the past.


FARMING & WINEMAKING NOTES

Merenzao is the local name for Trousseau. Farmed biodynamically, on steep terraced slopes at 350masl. Fermentation with native yeast in stainless steel before elevage in used 300L French oak barrels for 8 months. Minimal filtration and SO2.