The grapes come from plots in the municipal areas of Castro Caldelas, O Saviñao, Trives and Quiroga.D.O. Ribeira Sacra.Schists (Castro Caldelas and Trives), black slate (O Saviñao) and sandy clay over pebbles (Quiroga).Steep slopes in O Saviñao , Castro Caldelas and Trives , valley in Quiroga.South(Castro Caldelas, Trives and Quiroga) and West (O Saviñao).410 m in Castro Caldelas, 460 m in O Saviñao, 370 m in Trives and 290 m in Quiroga.Atlantic with continental influence.1020 mm

13,43ºC

100% Mencía7 to 150 years4500 vines/haIntegradedSimply Guyot and Cordón de Royat 8,000 kg/hectare (57 hL/ha)Manually in 18 kg boxes.26th September to 8th October.De-stemmed and crushed grapes, fermentation at 24º-28ºC for 10 days with gentle pumping over, and maceration for around 8 days. The wine is then aged in a steel vat for 6 months.250,000 botellas.Intense cherry red.Intense, typical of the Mencía from Ribeira Sacra, with its notes of violet, rose, blackberry, pepper and with an earthy background.Beginning with plenty of body, followed by the wine offers a sensation of sweetness, by a sensation of excellent balance, freshness and elegance, with mineral touches, smooth and light, enticing to have another glass. Although Ponte da Boga Mencía 2016 is already very expressive and ready for drinking, it will unveil all of its potential from February-March 2018 onwards, and develop its own personality over the next 4 years.We recommend decanting Ponte da Boga Mencía 2016 before serving at 15ºC.

Mencía from the Ribeira Sacra in its purest state, fresh, fragrant and elegant, with all the expression of an Atlantic climate and schist soils and black slate.

Alcohol by volume (%)Total acidity (g/L) in tartaric acidVolatile acidity (g/L) in acetic acidpHGlucose + fructose (g/L)Free SO2 * sulphur dioxide (mg/L)Total SO2 sulphur dioxide (mg/L)

*Analysis performed on 07/03/2017

135,2

0,513,6

<1,22456

Plots

RegionSoils

Geography

Orientation

Altitude

ClimateRainfall 2016

Average temperature 2016

Grape varietiesAge of vinesPlantation densityViticultureVine trainingProduction/hectareHarvestingHarvesting dateVinification

ProductionColourNose

Mouth

Potencial of aging

Serving

(oct. 15/sept. 16)

(oct. 15/sept. 16)

PONTE DA BOGA MENCÍA 2016

Enological consultant

Technical director

Vineyard supervisor

Dr. Dominique Roujou de Boubée

Ruben Peréz Añón

Eloy Novoa Pardo