Structure

Sweetnessdry
Oakoak aged

Drinking window

Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 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.

What it pairs with

  • Salted almonds and olives
    Manzanilla butts leave a saline edge that reads as an aperitif wine.
  • Jamón ibérico
    The sherry-cask influence points straight at cured ham.
  • Grilled sardines
    Oily fish suits a white raised in old manzanilla wood.

History

Las Botas comes from an old Godello plot at Arganza on clay. It ferments in a 4,000 litre foudre and then spends ten months in manzanilla butts sourced in the Marco de Jerez, a treatment almost unknown for a Bierzo white.

Facts

Producer
Bodegas y Viñedos Mengoba · visiting guide
Grapes
Godello (100%)
Classification
Vino de Mesa
Oak
Ten months in manzanilla butts selected in the Marco de Jerez
ABV
12.5%
Production
1,100 bottles
Price
€40-55 at retail
Drinking window
3-12 from vintage

Frequently asked about Mengoba Las Botas

How is Mengoba Las Botas made?

Fermented in a 4,000 litre foudre, then aged for ten months in manzanilla butts selected in the Marco de Jerez.

Why is Mengoba Las Botas labelled Vino de Mesa?

The manzanilla-cask ageing falls outside DO Bierzo practice, so the wine is released without the appellation.

How many bottles of Mengoba Las Botas are made?

Around 1,100 bottles from a single old Godello plot at Arganza.

What food pairs with Mengoba Las Botas?

Salted almonds and olives, jamón ibérico, or grilled sardines.

Tags

dry godello high acid medium body medium term mood funky mood savoury occasion aperitivo occasion special old vines old world pairs with aperitif pairs with charcuterie pairs with oily fish price premium still white

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