The 2013 Berrande is pure Mencía from a young mountain village at 700 meters altitude where the vineyard is planted on very young slate soils. The wine fermented in open tanks with one-third full clusters, a three-month maceration and an élevage in well-seasoned oak barrels of different sizes for some 14 months; this weas followed by time in stainless steel before being bottled unfiltered. The nose is relatively simple, with notes of berries and a floral touch, from the higher altitude where the vineyards are located and a volatile hint. The palate is medium-bodied with some tannins to be resolved and good acidity. It's still too young, and in fact it was not yet bottled when I tasted it. This was produced in 2008, 2009, 2011 and now this 2013; there will be no 2014 or 2015. 2,000 bottles produced in 2013.