Structure

Bodyfull
Tanninhigh
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 4 to 16 years from vintage.
vintage4 yrs16 yrs18 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedHigh tanninHigh acidityDryLong finish

Aroma: slate minerality, wild black fruit, spice, liquorice

Palate: concentrated dense weight, very present sweet tannin, black cherry preserve

Intense cherry in colour and powerful on the nose, with slate, wild black fruit, spice and liquorice, then a dense, almost chewable palate of black cherry preserve.

What it pairs with

  • Roast suckling lamb
    High tannin and full body need the fat of a whole roast.
  • Venison with juniper
    Liquorice and spice run with the juniper.
  • Blue cheese with walnut bread
    Sweet tannin and preserved fruit stand up to a strong blue.

History

Ucedo comes from the centenarian vines of the Los Almendros site at 650 metres on silty loam with slate and limestone stones, cropped at 3,500 kg per hectare and hand picked in early September into 15 kg crates. Fermentation is open in stainless steel with malolactic and twelve months of ageing in first-use French oak.

Facts

Producer
Bodegas Gancedo · visiting guide
Grapes
Mencía (100%)
Classification
DO Bierzo
Oak
Twelve months in first-use French oak, malolactic in barrel
ABV
14.5%
Production
2,000 bottles
Price
€28-36 at retail
Drinking window
4-16 from vintage

Frequently asked about Ucedo

What does Ucedo taste like?

Intense cherry in the glass. The nose is powerful, with mineral and slate notes, wild black fruit, spice and liquorice. The palate is concentrated and dense, almost chewable, with very present sweet tannins and black cherry preserve.

How long is Ucedo aged?

Twelve months in first-use French oak, with malolactic fermentation completed in barrel.

When should I drink Ucedo?

Drink between four and sixteen years from vintage. Decant young bottles.

What food pairs with Ucedo?

Roast suckling lamb, venison with juniper, or blue cheese with walnut bread.

Tags

cellar worthy dry full body high acid high tannin menc a mood bold mood contemplative occasion cellar occasion special occasion winter old vines old world pairs with blue cheese pairs with game pairs with red meat price trade up single vineyard still red

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