‘Lalama’ is produced mostly from Mencía, although other indigenous varieties such as Mouratón, Sousón, Brancellao and Garnacha Tintorera lend extra shades of complexity. These are harvested from a variety of steep, terraced sites on both slate and clay. The grapes were destemmed, crushed and fermented with indigenous yeasts in large open-top wood vats, then raised in used barrels and further rested in vat for a total of around twenty months.
