A wine made in the vineyard, tended bunch by bunch. No herbicides, insecticides or pesticides. Cold maceration, spontaneous fermentation with the grape’s own native yeasts, and racking by gravity alone, without pumps. It is filtered only before bottling, with a minimal dose of sulphites.
Natural stabilisation comes from the cellar’s own winter cold — which means it may contain sediment.
Once bottled, it is always stored at a constant temperature.
We don’t chase flavour or quantity — we make whatever A Mingona gives us each year, just as nature intends.
A Mingona (southeast facing) · Altitude 430 m · Slope 50% · Granite soil
Photos: Lucía Cereijo Fotografía
Our way of doing things
The land that saw us born does not deserve an uncertain future, and we have to do our small part. This is a modest project, but one full of enthusiasm and the will to work the land we love most.
It is hard to make wine on this terrain, but it is beautiful to face this challenge, and this landscape makes it worth preserving. We use organic fertiliser, no herbicides or pesticides; this way, A Mingona stays healthy and rural life does not die out.
