A pure, terroir-driven red from Envínate, made predominantly from Mencía with a field blend of indigenous varieties including Brancellao, Merenzao, Alicante, Grao Negro, Mouratón, Jerez, Godello and others, sourced from steep slate, gneiss and granite slopes above the Sil River in Ribeira Sacra. Fermented with native yeasts using 70–100% whole clusters in concrete or plastic bins, then matured for 11 months on lees in a mix of concrete and used barrels of 225 to 500 litres without racking. Perfumed and intoxicating, with dried rose petals, wild red fruit, floral lift, herbs and a flinty smokiness, leading to a juicy, finely textured palate with lively acidity and a savoury mineral finish.

The Wine Advocate — 95 points (2023 vintage) (Luis Gutiérrez)
Drink: 2025–2032

"Stunning and incredibly priced." 31,150 bottles and 329 magnums produced.