The Mercenario Tinto is composed of 40% Caíño Longo, 20% Brancellao, 20% Espadeiro, 15% Sousón, and 5% Caíño da Terra, all from many parcels throughout Ribeiro in the Arnoia, Avia and Miño Valleys on many different soil types, but predominantly on granite. In 2019, the wine was made with 100% stem inclusion during its thirty-five days of fermentation and was very gently macerated with very light and infrequent extractions. After pressing, the wine went into two-thirds 500-liter and 600-liter old barrels, and one-third amphora where it was aged for ten months.
