The grapes used for the 2019 Las Lamas come from a selection of 1.75 hectares they own in the paraje in the village of Corullón, not far from the winery that gives this wine its name. This is a south-facing location with a tendency to good ripeness and generous wines. It fermented in oak vats with indigenous yeasts and matured in a combination of oak barrels and foudres for eight months. This is the prototype of a wine from clay-rich soils; it's round and vinous, refreshed by the altitude and the slate. This is more lactic than the Moncerbal, very classical and with fine but grainy tannins. Whatever it is, with years in bottle, this is more vinous and rounder and the Moncerbal is sharper. 5,520 bottles, 118 magnums and some larger formats produced.

Las Lamas is typically riper than Moncerbal, with a greater amount of clay in the vineyard – it retains the moisture just that much more successfully. The 2019 opens with fine, floral and mineral aromas, and follows through to a plump palate, ripe with dark plums – rich, fleshy and full. Vibrant acidity runs throughout.