Yavallo

Wine from a 0.2-hectare plot on red slate soils in Villadepera, Zamora. It is made with 60% Merenzao and 40% of other varieties such as Trincadeira, Mencía, and Rufete. Hand-harvested and then fermented in 2,100L foudres. Aged for one year in used 700-liter barrels and one year in clay amphorae. It presents aromas of red fruit and mineral notes, with soft tannins and a light style.