As per the Blanco, the Candea Tinto fruit is sourced from the Monterrei vineyards of a Mateo’s great friend, and now collaborator, Juan Jose Vilela. This is a fleshy, juicy blend based on Mencía, with a coterie of other local grape varieties—including Garnacha Tintorera, Mouratón and Arauxa (Tempranillo)—all sourced from mature vines rooted at 400-450m above sea level. All the ferments were wild, and included roughly one-third whole bunch influence. Most of the maturation was carried out in stainless steel.