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No acidification
ensuring the natural expression of the Mencía grape and terroir
The kind of bottle that makes a proper weekend dinner feel like an occasion
He made his first vintage in 2013 with the help of consulting oenologist Ludovic Pierrot who had spent eight years working with Anne-Claude Leflaive at Domaine Leflaive
Raise a glass to exploration
Âmevive Peripherie Ibarra-Young Vineyard 2025 Cider No acidificationMarsanne, Syrah and Mourvedre co fermented including with the Marsanne skins. The result is a drinkable yet serious red somewhere between a Cote Rotie and a New York Blaufrankisch.
