When the Romans arrived in Bierzo, they were fascinated by the magnitude of some of the mountains that stood before them. Flying above the mountains, they found a vast number of "Aquilias" (Eagles), and the name of Aquilianos Mountains was born.
The vineyards are situated in the slopes of the Aquilianos Mountains and are greatly influenced by their unexpected climatic changes. Akilia was born with the will, effort and illusion to restore old vineyards of the autochthon grape varieties, as is the case of Mencia.
With a total area of 4 hectares, Akilia vineyards are divided into three parcels, Villarín, , Fontairo and Valdesacia, clearly differentiated by the orientation and the typology of the soil.
The Akilia vineyards are in an environment of particular oenological interest and of great beauty as in the Bierzo.
The management of the vineyard was made rationally, trying to understand and respect all times of the biological processes that allow a sustainable development of the vineyard and its useful natural habitat.
The harvesting is done in the traditional hand picking style and the parcels are monitored separately in concrete tanks with temperature control during all alcoholic fermentation.
The ageing of the wine is done for 12 months in French barrels of 225 liters, 228 liters and 300 liters.
The vineyards are situated in the slopes of the Aquilianos Mountains and are greatly influenced by their unexpected climatic changes. Akilia was born with the will, effort and illusion to restore old vineyards of the autochthon grape varieties, as is the case of Mencia.
With a total area of 4 hectares, Akilia vineyards are divided into three parcels, Villarín, , Fontairo and Valdesacia, clearly differentiated by the orientation and the typology of the soil.
The Akilia vineyards are in an environment of particular oenological interest and of great beauty as in the Bierzo.
The management of the vineyard was made rationally, trying to understand and respect all times of the biological processes that allow a sustainable development of the vineyard and its useful natural habitat.
The harvesting is done in the traditional hand picking style and the parcels are monitored separately in concrete tanks with temperature control during all alcoholic fermentation.
The ageing of the wine is done for 12 months in French barrels of 225 liters, 228 liters and 300 liters.
