The characterful 2018 Alanda Tinto was produced with a blend of Mencía, Bastardo and Garnacha Tintorera from their vineyards with different soils (slate, sand and clay) in different parts within Monterrei. It fermented together with one-third full clusters in stainless steel and concrete and matured in barrique, stainless steel and concrete vats for 15 months; then it was blended and put back in stainless steel for one more year. It has very good freshness, purity of aroma and flavors and a medium-bodied palate, with moderate alcohol and very fine tannins. 13,000 bottles produced. It was bottled in August 2022.

The red 2016 Alanda Tinto is a blend of Mencía, Bastardo and Garnacha Tintorera from different vineyards with different soils in different parts within Monterrei, fermented together with some full clusters and matured in barrique, stainless steel and concrete vats for 13 months. It has the freshness of 2016 and a fine thread on the palate with fine-grained tannins. It's serious and austere, nothing sweet or fancy here, with the granite personality. 13,000 bottles produced. It was bottled in December 2018.

One step up in complexity and depth, the white 2015 Alanda, an unoaked blend of about 50% Dona Blanca and the rest Treixadura and Verdello, with just a touch of Monstruosa, is a cofermentation of all the grapes, always with indigenous yeasts, without malolactic and kept with the lees without batonnage. A common theme in the whites here is lack of fruit, austerity and strong minerality. They are quite recognizable and, unlike any other wines from Monterrei, reminiscent of a Ribeiro: subtle, elegant and especially mineral. 8,000 bottles were filled in May 2016.

The red 2013 Alanda, cropped from a coolish vintage with some rains at the end of the harvest is a blend of grapes and origins within Monterrei, Mencía, Bastardo, Garnacha Tintorera, Mouraton, Gran Negro and Arauxa. The grapes were fermented together, part in stainless steel and part in concrete, with some full clusters. Part of the wine matured in used barriques for 14 months while part rested in the concrete vats. The two parts were blended and kept in cement for three months before being bottled. It's an Alanda with nerve and tension, with aromas of bitter cherries and aromatic herbs with just a touch of spices. The palate is vibrant and sharp, with very good acidity; there is a fine thread and polished tannins, but with nerve and grip. It was bottled unfiltered. All these wines are still showing very young, and will benefit from at least six months in bottle. 13,000 bottles produced in 2013.

Cherry and macerated strawberry flavors mingle with rhubarb, licorice and spice notes in this aromatic, polished red. Light, firm tannins and orange peel acidity give this focus. Graceful. Mencía, Bastardo, Garnacha Tintorera, Arauxa and Do?a Blanca. Drink now through 2024. 650 cases made, 102 cases imported.??–TM??Region: Spain / Monterrei Select to Add