品種：カイーニョ・ロンゴ30％ ブランセリャオ30％　エスパデイロ20％ ソウソン20％（手摘み／ 12 〜 45年）

土壌：花崗岩 シスト

酵母：自生酵母

発酵・熟成：9月4日収穫／全房でステンレスタンクで40日間スミマセラシオンカルボニック
空気圧式圧搾／ 10hlのステンレスタンクで40日間発酵
木樽・400 〜 600Lのアンフォラで10 ヶ月間熟成
無濾過・無清澄／瓶詰め：2020年8月

SO2：瓶詰め時：35mg/L トータル：20mg/L

アルコール度：11％

特徴：元スペインサッカー三部リーグ選手イアゴがガリシアで始めたワイナリーでメルセナリオは直訳すると「傭兵」で買いブドウを意味します。

19年は冷涼で高湿度な春先に、夏から収穫の頃は高温という安定した年で4品種をスミマセラシオンカルボニックし発酵、木樽とアンフォラで熟成しました。ルビー色、いちごやブルーベリーの香り、滑らかな口あたりにピュアでジューシーな味わいが光ります。

The white that expresses the character of Augalevada's estate vineyard is the 2018 Ollos de Roque, a blend of Treixadura, Lado and Agudelo (Chenin Blanc, from Betanzos) that follows the path of the 2017, with low alcohol and very high acidity. The 11-year-old vines are worked organically and biodynamically and are planted on decomposed granite soils rich in silica. Iago Garrido, Augalevada's proprietor, picked the crunchy grapes, pressed the clusters and started fermenting the juice in stainless steel, but the fermentation finished in a combination of oak barrels and clay tinajas (amphorae). During the 10 months of elevage in 600-liter barrique and 400-liter tinaja, the wines developed a veil of flor yeasts. He only added a little SO2 before bottling. This follows the style of the 2017, working with the flor and a little more oak (but not looking for aromas or flavors), because he started with only tinaja, and in this wine, maybe only 30% of the volume comes from tinaja. This might not be as wild as the 2017, but it's more precise; it's clean, sharp, symmetric and electric, with smoky-like notes, perhaps the autolysis of the yeasts. The nose is quite expressive within the austere profile it usually has. The wine is very tasty with the purity of the granite soils and the almost salty finish. 2,600 bottles produced.

◆パーカーポイント：94+点
◆飲み頃：2020〜2025年