The red Alanda is a blend of Mencía, Bastardo (Merenzao/Trousseau), Garnacha, Tintorera, plus a swig of Mouratón and Arauxa (as Tempranillo is known around these parts). Again the fruit is drawn from a mosaic of different vineyards spanning Monterrei's myriad of soil types and sub-zones. Again, it works beautifully. The resulting wine is a kind of vinous mural of the Monterrei landscape. One-third of the grapes are destemmed and everything is co-fermented. The wine is then aged for 14 months in used oak barrels and 6 months in vat before bottling. It's a perfumed, succulent and lithe wine, juicy and medium bodied, packed with singing red fruit.