Varieties: Mostly Mencía with Bastardo (Trousseau), Garnacha Tintorera (Alicante Bouschet), Godello and Doña Blanca
Elaboration: Harvested at the end of August / beginning of September. Whole-cluster fermentation with native yeasts in large, open-top chestnut vat. 60-90 day maceration followed by one year of aging in neutral barrel. Bottled without fining or filtration.
