The grapes from the older vineyards are selected to produce the red cuvée 2013 Lacima, which is from different vineyards and with a breakdown of approximately 75% Mencía, 20% Brancellao, 3% Mouratón and 2% Sousón. It fermented in open top 500-liter French oak barrels with indigenous yeasts and punching down of the cap and then was transferred to 300-liter barriques for malolactic and 16 months aging. The élevage was completed with a further five months in one 3,500-liter oak vat. It felt riper and oakier than the Lalama—a constant across vintages—with spices, toast and smoke intermixed with darker cherry flavors. The palate is medium-bodied, with more weight and denser, keeping its poise and balance, with some dusty tannins and oak-related flavors in the finish. It might need some more time in bottle to better integrate the effect of the élevage. 4,600 bottles produced. It's been in bottle since 2015.
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