Mengoba El Rebolón Red 2018

41,50 €

Very expressive on the nose, with ripe fruit aromas and a distinct earthy character. The smell of cherry and plum blends with notes of forest floor, spice, tobacco and licorice. In the mouth it is fresh, with good acidity, firm but smooth tannins, the finish is long showing once again a fruity and earthy side.

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Producer Producer: Bodegas y Viñedos Mengoba
Oenology: Gregory Perez
Foreign Region Country: Spain
Region: Castilla y León
D.O. Bierzo
Grapes Mencia, Alicante Bouchet and Godello
Soil Vineyard located in El Bierzo. Two small plots of very old vines located in Espanillo at 750 meters above sea level with slate soils.
Winemaking After a harvest in boxes the grapes are fermented in whole clusters crushed with the feet in an always full 1500L with a maceration of about 40 days. The malolactic fermentation and aging of about 12 months is done in two 500L barrels. The bottling is done after a light clarification without filtering.
Aging 12 months in 500L barrels.
Capacity 750 ml
Volume Alcohol by Volume: 13,5%
Temperature 16ºC - 18ºC
Harmonizations Beef, lamb or game dishes.
Wine's Awards 92 Points - Robert Parker - Wine Advocate

The vineyards
The vineyards are located in the town of Espanillo, in the region of Bierzo, at the headwaters of the river Cúa. El Bierzo in its purest form.

They are located on slopes with steep slopes at an altitude of more than 600 meters, oriented at midday and ventilated by constant currents of air The soil is composed of a mixture of clays and decomposed slate, within a forested environment of great natural diversity.

Gregory Perez
A new generation of winegrowers

Bordeaux of origin, berciano of heart. Graduated from the School of Oenology and Viticulture of Bordeaux de Blanquefort in 1998. He worked at Château Grand-Puy-Lacoste and especially at Château Cos dEstournel between 1997 and 2000. After his first steps in France, his family roots and the push of a friend  brought him to Spain and specifically to Bierzo. Grégory Pérez is one of the components of the new generation called to take over in the elaboration of the great wines of Spain from his winery Mengoba. A project in which he dedicates all his energy and shares with his fellow generations a philosophy that seeks respect and sustainability of the vineyard. Some principles that are succeeding in bringing natural wines to light and with the personality of each terroir.

Mengoba Principles

I. Soil knowledge
Know the composition of soils and keep them as a living system. Ploughing, digging, stacking and aeration of the earth. Use organic and controlled fertilizers.

II. Care for Biodiversity
Conserve a rich and diverse ecosystem. Through the care of the flora with sowings, fallow of flowers, natural hedges or maintenance of the wooded areas. Respect for the fauna by applying natural remedies to repel insects or by supporting the presence of bees with the implantation of beehives around the vineyards.

III. Native varieties
Work with autochthonous varieties, better adapted to the environment and that reflect their authenticity in the wines.

IV. Non-aggressive treatments
The doses of each treatment must be proportionate to the risk of the disease or pest. The reduction of doses and the use of biodegradable molecules allow the vineyard to be treated in a softer way and ensure its health and survival.

V. Rejection of herbicides
It's totally out of the question. The vineyards are tilled with the plough and its surroundings are cleared in moderation.

VI- Low yields
They are essential for the quality of a wine. Low yields per vine ensure optimum ripening and concentration. Cluster thinning will only be carried out if strictly necessary, as will the addition of organic fertilisers. Pruning should be adapted both in winter and in green.

VI. Vine selection and ripening
The type of wine to be made is a selection that takes place in the vineyard before it arrives at the winery. Always through a manual harvest of healthy grapes and at the right point of ripeness.

VIII - Traditional winemaking
Only traditional methods express to the maximum the terroir. The use of autochthonous yeasts of each vineyard favours the diversity of aromas and the personality of the wines. If the origin of the grape is respected, authentic wines are obtained. Also limiting sulphur doses and not using chips or products that can alter aromatic traits.

The Winery
The winery is located in San Juan de Carracedo, at a short distance from the beautiful and historical Monastery of Carracedo , one of the most important in El Bierzo and the Way of Saint James.

It has several stainless steel tanks of different capacities, as well as French oak casks and barrels for the fermentation and maturation of the wines.

Dry Sweet
Un-oaked Oak aged
Light Full-bodied
Drink now To cellar

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