One of the few varietals produced with the finicky grape in Galicia, the 2011 Bastardo is pure Bastardo/Merenzao/Trousseau from slate soils at 470 meters altitude in a slightly warmer zone (and a warmer vintage). The full clusters fermented in an open vat with indigenous yeasts and it was foot trodden. The wine matured in stainless steel before being put in barrel for six months. It seems a bit darker than other vintages, and it also shows unusual aromas of ripe red and black fruit with spices. It is quite juicy, tasty and flavorful, halfway between Mediterranean and Atlantic styles showing good volume with moderate acidity. It is an atypical Bastardo, but a very good red. Only 500 bottles were produced.