Camiño Real is from 6 hectares of parcels around Amandi planted primarily to Mencía, along with other native Galician varieties. All of the grapes were handharvested together and spontaneously fermented in open-top oak vats with a 40 day maceration. Half of the wine was raised 7 months in foudre and 4 months in used 225 & 500L French barrels, and the other half raised 7 months in barrels and 4 months in foudre. The finished wine was bottled without fining or filtration.
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