Region: Monterrei, Galicia, Spain
Varieties: Mencía, Bastardo, Garnacha Tintorera
Vintage: 2018
The Wine
The characterful 2018 Alanda Tinto was produced with a blend of Mencía, Bastardo and Garnacha Tintorera from their vineyards with different soils (slate, sand and clay) in different parts within Monterrei. It fermented together with one-third full clusters in stainless steel and concrete and matured in barrique, stainless steel and concrete vats for 15 months; then it was blended and put back in stainless steel for one more year.
Cellared Says
Like a slightly more rustic Volnay, suave, fine laced tannins, lifted raspberry, brambly dark core fruit. Long. Excellent, interesting and beguiling….
Reviews
“The characterful 2018 Alanda Tinto was produced with a blend of Mencía, Bastardo and Garnacha Tintorera from their vineyards with different soils (slate, sand and clay) in different parts within Monterrei. It fermented together with one-third full clusters in stainless steel and concrete and matured in barrique, stainless steel and concrete vats for 15 months; then it was blended and put back in stainless steel for one more year.”
93 points – Luis Gutiérrez, The Wine Advocate
Region: Monterrei, Galicia, Spain
Varieties: Mencía, Bastardo, Garnacha Tintorera
Vintage: 2018
The Wine
The characterful 2018 Alanda Tinto was produced with a blend of Mencía, Bastardo and Garnacha Tintorera from their vineyards with different soils (slate, sand and clay) in different parts within Monterrei. It fermented together with one-third full clusters in stainless steel and concrete and matured in barrique, stainless steel and concrete vats for 15 months; then it was blended and put back in stainless steel for one more year.
Cellared Says
Like a slightly more rustic Volnay, suave, fine laced tannins, lifted raspberry, brambly dark core fruit. Long. Excellent, interesting and beguiling….
Reviews
“The characterful 2018 Alanda Tinto was produced with a blend of Mencía, Bastardo and Garnacha Tintorera from their vineyards with different soils (slate, sand and clay) in different parts within Monterrei. It fermented together with one-third full clusters in stainless steel and concrete and matured in barrique, stainless steel and concrete vats for 15 months; then it was blended and put back in stainless steel for one more year.”
93 points – Luis Gutiérrez, The Wine Advocate
Image 1 of 1