One of two vintages of the white Alanda I tasted, the 2016 Alanda Blanco is a blend of Dona Blanca, Treixadura and Verdello from different vineyards on different soils—sandy, slate and clay—that fermented together with indigenous yeasts and was kept in stainless steel for 14 months. It has a mineral, kerosene-like, spicy and austere nose, more about liquid rocks than grape juice. The palate is vibrant and tasty, with an almost salty finish and the sensation of cold granite stones. 4,000 bottles were filled in February 2018.