The varietal, fruit-driven and straightforward 2020 Mencía has medium ripeness and a medium body, 13.5% alcohol and a refreshing mouthfeel thanks to the fine tannins and tasty flavors. This was bottled unoaked. 50,000 bottles produced. It was bottled in December 2021.

The textbook varietal 2019 Mencía shows the rustic personality of the region through the grapes from different places. They were very happy with the conditions of the 2019 vintage, as it was warmer and drier than 2018, which meant healthier grapes. It has a moderate 13% alcohol and very good freshness for a grape that does not have very high acidity. It fermented with indigenous yeasts, with 15 to 20 days of maceration, and it was bottled unoaked. It's nicely textured, pleasant and juicy, not terribly complex but really pleasant. They have filled 17,280 bottles in two batches so far, but more will come to complete around 70,000 bottles.

The young, unoaked, fruit-driven and varietal 2017 Mencía represents the largest volume and the character of the zone through blending grapes from different soils, expositions and altitudes. From a very warm year and early harvest, the wine fermented with indigenous yeasts with a ten to 15 day maceration. It's just pure Mencía juice with its wild and slightly rustic character, a mixture of berries and herbs and a soft palate with fine-grained tannins and a tender texture. Easy to drink. 70,000 bottles produced. It was bottled in August 2018.

This is one young, unoaked 2016 Mencía looking to be an everyday wine, easy to drink that still shows the varietal character, with some notes of honey and beeswax intermixed with wild berries and an herbal twist. This is produced with purchased and Algueira grapes. The palate is vibrant and has acidity and clout to develop nicely in bottle. You can drink this now and enjoy the freshness of the fruit or wait and get some more complexity. 90,000 bottles produced.

A white blend named after Fernando's wife, Ana, the 2015 Anadelia is produced with Godello and Treixadura from 40-year-old vines on steel slate slopes. Half of the Godello fermented in contact with the skins (but without stems) for 48 hours, after which it was transferred to a used 300-liter acacia barrel. The other half was fermented in a 750-liter oak vat, while the Treixadura fermented in stainless steel; all fermentations were spontaneous, without any added yeasts. The wine was kept in tank for six months before bottling. This is one of the freshest and more mineral of the whites, austere and long rather than wide. It's super tasty and it has pungent flavors from the grapes, both quite aromatic. 2,500 bottles were filled in May 2016.