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The Mencia grape produces medium-bodied, fruity wines with aromas of dark cherries, blackberries, plums and herbs. The wines are known for their firm tannins and sometimes high acidity, which gives them a crisp, zesty finish.
Mencia is primarily grown in Galicia and Bierzo, with small plantings in other regions such as Madrid and the Canary Islands. The Mencia grape is a late-ripening variety and prefers cool climates with high rainfall. It is a vigorous variety that is susceptible to botrytis and mildew. Winemakers can use oak and a range of techniques, such as extended maceration, to create full-bodied wines. Carbonic maceration is used to emphasize the variety's fruit characteristics and to lower the tannins. In Galicia, Mencia is used to make light-bodied, fruity wines with herbal aromas. In Bierzo the wines are usually fuller-bodied and more concentrated, with darker fruit and savoury notes. Mencia wines are versatile and pair well with a range of dishes. They are a great match for slow-cooked stews, grilled meats, and game dishes.