Beatum Tinto is what happens when mountain vineyards, century-old vines, and a slightly wild winemaking spirit decide to collaborate. Equal parts elegance and energy, this red comes from the high-altitude village of Pumareña (650 m), where vines over 100 years old dig deep into slate and clay soils — basically nature’s seasoning cabinet.
A blend of 70% Mencía and 30% Palomino Fino, it’s harvested at the turn of autumn, fermented gently with whole berries, and given a long three-month maceration for extra character. After that, the wine chills out for 18 months in well-seasoned French oak barrels.
Unfiltered and cold-stabilised, Beatum keeps things honest and expressive. Bright cherry red with garnet reflections. Fresh red fruit meets cherries in liqueur, wild herbs, eucalyptus and a hint of mountain pine. The palate is structured yet lively, packed with blackberries, raspberries and forest notes finishing with a gentle dusting of cocoa, graphite minerality and a savoury touch. Fresh, vibrant and unapologetically tied to its origin — old-vine Mencía elegance with a Palomino twist that keeps things exciting.
A wine for curious drinkers and tables that never stay quiet for long.
