Ribeira Sacra Tinto, 'Lalama', Dominio do Bibei
‘Lalama’ is produced mostly from Mencía, although other indigenous varieties such as Mouratón, Sousón, Brancellao and Garnacha Tintorera lend extra shades of complexity. These are harvested from a variety of steep, terraced sites on both slate and clay. The grapes were destemmed, crushed and fermented with indigenous yeasts in large open-top wood vats, then raised in used barrels and further rested in vat for a total of around twenty months.
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