Aged minimum 16 months in French (Allier and Troncais) oak barrels
100% old-vine Mencía grapes
• Robert Parker, The Wine Advocate (June, 2009)- 91+ points
• Wine & Spirits Magazine 2009 - 91 points
• Stephen Tanzer’s International Wine Cellar (91 puntos)
• Peñín Guide 2010 (Tebaida 2007) - 92 points
• Robert Parker, The Wine Advocate (April, 2008)- 92 points
• Peñín Guide 2009 (Tebaida 2006) - 91 points
Tebaida is made from a selection of the grapes from the different estates of Viña San Salvador, El Castañal, and Viña Sapita, which boast some of the bodega’s richest vineyards owing to their altitude at over 700 meters above sea-level, their orientation and their centuy-old status. The terroir, typical of these estates, is more extreme and largely made up of slate with traces of other minerals such as iron an aluminium.
Harvesting is carried out by hand, as is the crushing process. Alcoholic fermentation takes place at a temperatura of 24-25ºC in 5.000-litre capacity stainless steel vats, where extraction is maximised to the full. The wine is then subject to malolactic fermentation in French (Allier and Troncais) oak barrels, and aged for a minimun oof 16 months.