About This Wine...
Licis is the name of a single plot located in Amandi (Lugo) where the grape variety Mencia grows on low fertile schist soils. A parcel with steep slopes and a great sun exposure is the origin of this elegant wine.
Licis 2013 is a very complex wine, with spicy aromas reminding of clove, pink pepper and cigar case and underlying crisp fruit notes like figs, plums and blackberries.
In the palate is fragrant, with spicy aromas, velvety tannins and a balanced acidity, resulting an elegant lively wine.
Drink now or keep for up to 10 years, good ageing potential.
DO Ribeira Sacra
Grape Variety: 100% Mencía, from vines with an average age of 20-30 years old.
The grapes are whole-destemmed and crushed. The must ferments at 24 ºC – 29ºC temperature for 10 days with gentle pumping-over, followed by the maceration of 10 days. The pressed wine is discarded.
The malolactic fermentation and the ageing take place in French 500L oak barrels (new oak and 1st year old barrel), the remaining wine ages in stainless steel tanks to preserve the crisp fruit of the Mencía and there are finally blended together at the end of the ageing.
Franck Massard is a Frenchman making wine in Spain, bringing his vision of viticulture and vinification to the rapidly evolving landscape of Spanish wine. Franck began his training at the sommelier school in Saumur, in the Loire Valley. His early experiences saw him work a sommelier in some of the finest restaurants in both Germany and England. He subsequently spent eight years working for the famous Spanish producer Miguel Torres, travelling the world to educate consumers about wine. At the end of his time with Torres he bought a small vineyard in the Priorat but subsequently sought out land in what
he perceived to be some of the most interesting wine making regions of Spain, particularly those in the cooler north west of the
From the Nava del Rey at 850m altitude in Rueda to the extraordinarily steep sided schist vineyards of Amandi in the Ribeira Sacra, Franck has identified areas where the cooler temperatures allow for a more harmonious ripening of the sugars and the phenolic components of the grape. The resulting wines are less robust; purer and with greater focus than perhaps those we are often used to from the warmer regions of Spain.
Whilst Herbis and Licis are his own projects, Audacia is a joint venture in Galicia with two friends and goes by the heading of ‘Les Trois Amis’. The same principles apply however with the seeking out of cooler parcels, this time Godello planted at about 600m altitude at Viladequinta in the DO of Valdeorras. The project is overseen by Dominique Rougou de Boubée, another Frenchman who previously worked with Château Pétrus.