Description

Based on the outskirts of Villafranca del Bierzo, Losada was started in 2005 with the objective of seeking out parcels of Mencía vines, planted on clay soils, a terroir which had been relatively overlooked in the past. With plots around the villages of Pieros and Valtuille de Abajo, the vines are bush trained and farmed with minimum intervention. The belief of head winemaker, Amancio Fernandez, is that the clay soils of these two sub regions produce Mencía grapes that have a finer structure than those planted on slate. The grapes are hand harvested, crushed and de-stemmed and then fermented using indigenous yeasts and extraction is achieved by daily pump overs. Malolactic fermentation takes place in barrel and latterly, Losada have also added egg-shaped cement tanks.