2025 Mencía
Por mi amor
Mingo Vineyard - Alta Mesa, Lodi
Fermentation
and Elevage
After being harvested during a summer thunder storm on September 6, 2026, the fruit was delivered to the winery ready to ferment. 50% of the bins were crushed by foot and layered into the tank for fermentation with 100% whole clusters.
After 10 days on skins, the free run juice was transferred to tank while the remaining whole clusters were pressed and that juice finished fermentation in a separate tank. Both tanks remained separate and, after all sugar was consumed, transferred to 500l puncheons for elevage.
The wine spent 5 months in barrels and 1 month finished in stainless steel tank.
200 cases bottled unfined and unfiltered.
Young Vines
full of wisdom for the future
Ron Silva of Silvaspoons Vineyards has been an early pioneer of farming in Lodi. Planted in 2015 on the Mingo Ranch in Alta Mesa, these vines are just hitting their stride and developing character.
Farmed organically, Alta Mesa fruit develops tannins and phenological ripeness quickly. Lodi has historically been the beating heart of the California wine industry long before gaining global notoriety.