Cuatro Pasos Mencia 2016, Bierzo

Awards and Accolades

Cuatro Pasos Mencia 2016, Bierzo
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Jancis Robinson says she's 'mad for' the Mencia grape variety, loving its 'appealing, aromatic, flirtatious' quality. Making some of Spain's most exciting off-the-beaten-track red wines, the Bierzo Spanish wine region is its heartland.

If you've yet to experience Mencia, here's one of the best introductions you'll come across. Taking 60-year-old vines in remote vineyards (so wild that bear footprints have been found in the vineyards) gives it a head start in the quality stakes.

Plum and cherry flavours, with a plush, juicy character. Just enough structure thanks to a few months barrel ageing, which adds a touch of vanilla too.

Get acquainted with one of Spain's best red wines you've never heard of - Mencia from the Bierzo region. It might just become your new favourite Spanish red
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Percentage Alcohol




Grape Variety





ArrayLight-Bodied Red, Oaked Red



Food Match

Cheese (Strong)

  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

Martín Códax is very much riding the 'new wave' of modern Spanish winemaking. As well as their work in pioneering the whites of Galicia, winemakers Luciano Amoedo and Katia Álvarez also make robust, lively and modern reds in Bierzo from the native Mencía variety. The name 'Cuatro Pasos' (or 'four steps') refers to four ancient bear paw-prints that were found near the winery..

The Winemaker

After destemming and crushing, winemaker Katia Alvarez macerates the grapes at 12ºC. Fermentation takes place in stainless steel vats at a controlled temperature of 24-26ºC. After vinification, the wine is matured for two - three months in French (75%) and American (25%) oak barrels.

The Region

Situated in the north-western corner of Spain, the Bierzo wine region is further inland than that of the Rias Baixas, meaning warmer conditions and less rain. The little-known Mencia grape reigns supreme here.

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Roast Pheasant with Lemon & Rosemary

Contrast the delicate savoury flavours in this dish with a light to medium-bodied red with good fruit intensity. You don’t want to go for overly tannic styles which will overpower the meat so stick to supple, floral and fruity styles like a Spanish Mancia grape or Beaujolais.

Full recipe

BBQ Lamb Kebabs

Pair grilled or barbecued lamb with lightly oaked reds - blends including Syrah or Grenache or for the more adventurous, a northern Spanish style such as Mencia.
Full recipe

Baked Stuffed Aubergine with Walnut & Roquefort

With a lot of strong, rich flavours in this baked dish, you need to match the salty cheese with acidic tomato, savoury aubergine and nuts. Try our medium-bodied red, Cuatro Pasos Mencia as it has enough fruit flavour to contrast with the saltiness in the cheese.
Full recipe

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