Style: Fruity, Light Tannin, Medium Bodied
Maruxa Mencía Valdeorras ’19
Winemaking: Grapes used for Maruxa come from Virgen del Galir’s terraced vineyards in the village of Entoma, Valderrosal and Valdemioto. Clay and decomposed schist make up most of the soils here. Virgen del Galir manually harvests into 15 kg cases. Clusters are destemmed but not crushed in order to preserve the primary aromas. The grapes are cold macerated in refrigerated tanks and the must settles for 48 hours before alcoholic fermentation occurs. Fermentation occurs with native yeasts.
In 2019 the Mencía harvest took place in the third week of September. The year overall was characterized by dry weather, low yields, and later ripening which all lead to the production of very elegant wines which are aromatic and fresh on the palate.
Tasting notes: Brilliant clean red cherry color. Explosion of aromas on the nose, intense fresh red fruit flavors, mineral and earthy. In the mouth the wine is broad and fresh with a good acidity. Recommended service temperature 15ºC.
About the Winery
The winery, The Virgen del Galir was founded in 2002 in a valley of the Galir river, in Éntoma, a small village in Orense, Galicia, Northern Spain. The “Camino de Santiago” crosses through this village.Maruxa, or Mary in English, is a Great Galician Name. She was the winery founders’ mother.
Virgen del Galir is a member of the Valdeorras DO. This semi-forgotten region has extraordinary vineyards producing unique wines that the world seldom gets a chance to experience.
Virgen del Galir owns 20 hectares of vineyards on practically as many plots, on a valley of the Galir river. Altitude is over 600m.
The ground is made up almost entirely of decomposed schist on terraces.