The red 2013 Alanda, cropped from a coolish vintage with some rains at the end of the harvest is a blend of grapes and origins within Monterrei, Mencía, Bastardo, Garnacha Tintorera, Mouraton, Gran Negro and Arauxa. The grapes were fermented together, part in stainless steel and part in concrete, with some full clusters. Part of the wine matured in used barriques for 14 months while part rested in the concrete vats. The two parts were blended and kept in cement for three months before being bottled. It's an Alanda with nerve and tension, with aromas of bitter cherries and aromatic herbs with just a touch of spices. The palate is vibrant and sharp, with very good acidity; there is a fine thread and polished tannins, but with nerve and grip. It was bottled unfiltered. All these wines are still showing very young, and will benefit from at least six months in bottle. 13,000 bottles produced in 2013.