The perfect introduction to Mencía from Ribeira Sacra. Pedro Rodríguez makes this wine from multiple plots around the Amandi subzone.

A rare red from Rías Baixas made from a blend of equal parts Mencía, Caiño and Espadeiro. Spontaneously fermented in used barrels and then aged for another year in barrel.

A blend of Souson, Caíño Tinto and Brancellao from Ribeiro. Winemaker Iria Otero ages this wine in huge concrete vats for 4 months and bottles it unfiltered with minimal sulfur.

Rodri Méndez was one of the first to make red wines in modern Rías Baixas. This is an Atlantic red made from Caíño, Espadeiro, Loureiro Tinto, and Sousón. Whole cluster fermentation and aged for 12 months in old French oak barrels.

A blend of Mencía, Brancellao, Sousón, Garnacha Tintorera, and Merenzao, this is Telmo Rodríguez’s version of a premier cru wine from O Bolo in the south of Valdeorras. Fermented and aged in large used French foudres.

100% Brancellao fermented in stainless steel and aged in French oak barriques, this is a floral, red and black-fruited wine. One of the best examples of Brancellao.

Luis Anxo Rodríguez was one of the first to recover Ribeiro’s traditional red grape varieties. This wine is about 40% Brancellao and 60% Caiño Redondo, Caiño Longo, and Ferrol grown on granite slopes in the town of Arnoia.

From a single 0.4ha parcel planted in 1930 on steep schist and granite terraces overlooking the Miño River. 90% Mencía and 10% Garnacha Tintorera, this wine ferments in a 2,000 liter foudre and ages 6 months in 225L barrels.

Winemaker Xabi Seoane makes this blend of Brancellao, Merenzao, Caiño Longo, and Mencíat by fermenting it in innovative large granite tanks. It’s then aged for 8 months in old oak.

Iconic winemaker Jose Luis Mateo crafts this wine from an old family plot of 90% Mencía, 5% Bastardo, and 5% Caiño Redondo. It ferments in stainless steel with 60% whole bunches and ages for six months in the same vat and then used 300L and 500L barrels.