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The red Alanda is a blend of Mencía, Bastardo (aka Merenzao or Trousseau), Garnacha Tintorera, plus a swig of the white Doña Blanca. The fruit is drawn from a mosaic of different high altitude organic vineyards spanning a myriad of soil types including slate, granite and clay. The resulting wine is therefore a kind of vinous mural of the Monterrei landscape. One-third of the grapes are de-stemmed and everything is co-fermented. The wine is aged for 13 months in used oak barrels and six months in vat before bottling.