Men&Cía, 2022

I am an Independent Vigneron in Cacabelos in the northwest of Spain. I studied agricultural engineer and I started to work in different cellars in Bierzo. An old winemaker of my teach me the job of winemaker when I was 22 yeards old now I am 45. I make wine only from my family organic vineyards since 2012 in Bierzo appellation Spain but I am not in the appellation. These are my organic farming strategies: • Only use organic grapes • Only use nature yeasts • Unfiltered wine • Don´t use industrial cold • Don’t use any additives or coadyuvants • Don’t use sulfites added our wine has less than 10 mg/L of total sulfites My family wineyards are located in two different areas, the total area of vines is 3 Ha. Steep slopes at medium altitude in the vicinity of Pieros location right on The Way of Santiago around 550 m and in the vicinity of Canedo around 750 m I have 2,4 Ha sorrounded by chesnut, oak and pine forest. My family forest has 12 Ha . I like to read old books about wineyards and wine thaks to It I recovered a old variey called Pan y Carne in 2020. My total production is about 10.000 bottles: Puerta del Viento Mencía 2022 Extinto (Pan y Carne) 2021 Godello Bajo Velo 2022 (fermented and ageing in amphoras from Maestro Padilla) JAJA (Doña Blanca) orange wine with damajuanas YEYA 2022, rosé wine with 7 varyeties (Godello, Doña Blanca, Palomino, Malvasia, Mencía, Garnacha tinta and pan y carne) PET NAT 2022, old palomino with doñablanca and pan y carne.