March 18, 2022
The Making of Palacio d Canedo’s ‘Limonada’
Still
Prada
Bierzo D.O.
Mencia
Organic
Steep, chalky and shallow soil comprised of a sub-layer rich in minerals and slate.
Vina del Palacio, Vina San Martin, Vina Campelo, Vina Regueiral, Vina Valentin, Vina Eiro d'avello, Vila el Picantal, from 600-800 meters, combinations sandy, loam, clay
A traditional artisanal process of making Sangria using certified organic Mencia and mixing macerated orange and lemon. A hint of cinnamon and natural beet
sugar are also incorporated into the wine.
Bottle, Cork, Vegan
0.750
Delaware, National, New Jersey, New York, and Pennsylvania
A bright Sangria showing all the fruit on the nose, mainly highlighting notes of lemon and jam. The palate is soft and sweet, which leads to an explosion of tangy fruit and a refreshing finish which combines perfectly with the sweet notes of the sugar. ‘Limonada’ is the name that the local people of Palacio use to refer to this Sangria, often released for Easter celebration.