Region/ Sub-Region: Spain, Galicia, Monterrei D.O.

Grapes: Mencía 100% . Selection of grapes from vines on historical slopes in Monterrei. Practice organic and sustainable viticulture.

Soil: Granite based sand and slate.

Vinification: Second selection on vibratory table. Grapes are de-stemmed, and cold skin soak for 2 weeks. Fermented in French oak barrels.

Aging: Static aging in stainless steel. A portion of the wine remains in French oak barrels for 7 months and then 3 months in the bottle before being released. The wine is never filtered, nor clarified for added structure.

Nose: Aromas of black and red forrest fruits (blackberries and red currants), spicy notes of black pepper, clove, balsamic aromas of eucalyptus, forrest floor, light roast, and vanilla hints come through.

Taste: Fresh ripe fruits, minerality and focused full bodied wine. Long finish with notes of spice.

Color: Cherry red with raspberry rim.

Gastronomy: Mature cheeses, omelettes, seasonal mushrooms, game birds, such as: stewed quail and marinated partridge.

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Fraga do Corvo is the name given locally to the landscape, an area of Monterrei nearby one of the vineyards. In September, Corvos (crows) sit on the electric power lines near the vineyards and performe a “natural” grape selection. The crows help by eating some of the fruit creating lower yields and thus provide a very important and helpful task for the winery.  The winery decided to name the wine Fraga do Corvo as a tribute to the crows for their grape selection, as well as the name for the landscape nearby.