Pedro Méndez 'Xuntanza' Rías Baixas Viño Tinto NV Size:Regular • Native yeast fermentation

• Native yeast fermentation

and of course wine

These sites are the worst place for a grape grower

Japanese whisky-based plum liqueur produced by Eigashima Shuzo in Akashi

Pedro Méndez 'Xuntanza' Rías Baixas Viño Tinto NV Size:Regular • Native yeast fermentationXuntanza is mixed vintage (20 21) blend of 50% Cao Tinto and 50% Menca harvested from an average of 75 year old vines (2024) in the Salns Valleys Meao area. Its on flat surface of granite bedrock and topsoil at less than 100m. Xuntanza is whole bunch fermented for 20 days in steel at 22C max. Aged on lees 9 months in barrel. It is filtered but not fined. Cousin of local viticultural legend, Rodrigo Mndez, Pedro Mndez wears two hats with full time work