Cerro Negro Mencía

Baldovar 923 – Cerro Negro

Cerro Negro Mencía

Country Spain
Region Valencia
Producer Baldovar 923


Style Red
Grapes Mencia
Practices Certified Organic
Other Features Vegan, Indigenous yeasts

100% Mencía, from 40-year-old bush (gobelet) and trellis trained vines planted at 980 meters high in the Cerro Negro (black hill) vineyard, on schistous soil. The region is quite dry, with low water retention.

The grapes are 70% destemmed for semi-carbonic maceration and 30% whole cluster for cold carbonic maceration, to balance the tannin structure that would otherwise be too agressive – 15 to 30 days depending of the vintage, 20 days in 2020. Spontaneous fermentation with the skins for a half lunar cycle where grapes are softly extracted with daily foot stomping. 10 months total with 70% in tinajas (clay amphoras) and 30% in stainless steel tanks. Blended together into stainless in May 2021.

A fruity and balanced wine with a modern, elegant profile (reminiscent of warmer Beaujolais Crus), red berry and floral notes, wild herbs, and a touch of spiciness. Only 300 cases are produced.

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About the Producer

Baldovar 923 is located in the mountains of Valencia, in the village of Baldovar (at 923 meters altitude), 100km from the sea. It was started in 2016 by four founders, given the tremendous potential of the region to produce high quality wines: purity of the soils, climatic characteristics, high altitude and old vines indigenous varieties. To make the dream a reality, they restored the wine cellars previously used by a winemaking cooperative that had closed more than a decade ago. They are one of the very few wineries in the region, and one of three sharing a similar philosophy, with most of the production done by five bulk coops.

Their 14 hectares of low-yielding bush vines are between 20-80 years old and grow at 900-1,200 meters altitude. The four wines they produce are made with as little intervention as possible, both in the vineyards (recently certified organic, and where biodynamic practices are introduced) and in the cellar, using indigenous yeasts with no added fining agents, nutrients, or chemical agents.

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