This label can be a bit controversial (vegetarians look away now) but we chose the name after attending a pig matanza (slaughter) a few years ago. We were glad to arrive after the actual slaughter but it was fascinating seeing the local community come together to make the most of every last part of the pig, taking way the prime cuts and then dealing with the bits and bobs that were left over: and these bits and bobs are called the Mondongo.
We named this wine for a similar reason: this wine is made of bits of parcels from around our estate. The unifying theme here is the terroir and the mountain herbs. The image is piecemeal too, to reflect this mix of different elements that come together to create something wonderful