Valeyo - Mauro Winehouse

Proyect

Within the framework of an imposing landscape and after the progressive acquisition and planting of vineyards, Bodegas Mauro settles in the historic region of Bierzo with the purchase and rehabilitation of an ancestral winery in Villafranca, and with the production in 2021 of the red wine, Valeyo. A limited production initiative that advocates the excellence, freshness and fragrance of the Mencia variety.

Surroundings

Surrounded by mountains, Bierzo offers differentiating relief, climate and soil conditions that allow for the production of great wines with a clear Atlantic imprint.

The “Hoya Berciana (Bercian bowl)” is located between 500 and 700 metres above sea level, at the crossroads of the two Iberian climatic domains (the Mediterranean and the Atlantic) with a more temperate and benign microclimate on complex, loose soils, of sands and decomposed slates that provide great minerality to the wines.

Vineyards

Bodegas Mauro has 10 hectares of vineyards in the municipalities of Valtuille de Arriba and Villafranca del Bierzo, planted with the Godello and Mencía varieties.

Valeyo comes from Miguel Rey’s plot, 3 hectares in Valtuille de Arriba, at an altitude of 650 metres. With yields of between 4,000 and 5,000 kg, the vines are trained and are cultivated organically, with biodynamic practices, as a guarantee of preventive and sustainable viticulture.

Winery

The winery is located in the heart of the old quarter of Villafranca, in two traditional buildings that have been restored respecting the Bierzo architecture of which they are representatives. Proof of this is the predominance of the typical covered corridor with a wooden railing that runs along the façade from side to side and the three traditional Bierzo building materials: stone on the thick walls, slate on the roof and and chestnut.

Winemaking

At the beginning of September, the grapes are harvested by hand, with an initial selection of bunches in the vineyard. The grapes arrive at the winery in 15-kilogram boxes and, after passing through the sorting table, they are destemmed and transferred by gravity to concrete tanks where alcoholic fermentation begins with indigenous yeasts. After fermentation, the wine is aged for 12 months in new and used 500-litre French oak barrels.