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A single vineyard planted in 1999- 2000 from heirloom cuttings. The soils are a complex mosaic of sand, slate, and iron-rich clay, planted to an historic blend of Mencía, Zamarrica, Bastardo, Caiño Redondo, and Brancellao. The grapes are de-stemmed and co- fermented in concrete tanks. Macerations can exceed 2 months with minimal working. After pressing, the juice settles in stainless steel for 6 months before transfer to old French foudre and used 500L barrels.
