A blend of 3 red varietals from one small single plot of old vines 800m from the estate - 50% Mencía, 35% Brancellao, 15% Espadeiro all organically grown on sandy-granite soils in Rías Baixas (specifically the Condado do Tea subzone) at an elevation of 550m. Grapes are hand harvested, 100% whole cluster and pressed by foot in concrete. Maceration for 7 days in lagar, spontaneous yeast fermentation with native yeasts, and then pressed off to finish fermentation in stainless steel tanks. Aged on the lees for 10 months in used French oak barrels (2nd-3rd use) of various sizes (600, 500 and 225 liters) to allow the wine to breathe and integrate. Bottled unfined, unfiltered, with minimal SO2 at bottling.