Algueira operates in Ribeira Sacra, Galicia's most dramatic terroir, where slate-dominated soils and precipitous terraced vineyards define Mencia production. The winery was established in the late 1990s and has become known for restoring old pre-phylloxera terraced vineyards and working with Mencia to express the region's mineral character. The Pizarra vineyard name reflects the region's defining slate soils, which provide excellent drainage, heat retention, and mineral complexity. Vine age varies; some parcels feature very old, gnarled Mencia on traditional slate walls. The 2013 vintage was marked by a difficult spring—late frost impacted flowering—followed by a long, warm summer and early autumn harvest. The reduced yields that resulted meant concentrated, high-quality fruit in those blocks that survived.

Mencia fruit was destemmed and fermented in temperature-controlled open vats with natural yeast, typically over 10–12 days on skins. Algueira's practice emphasises gentle extraction and respect for the variety's spicy, earthy character. Malolactic fermentation was allowed to progress naturally in barrel, contributing subtle complexity. Élevage took place in neutral French oak (older vintages often use more used wood than new) over 12–15 months. The wine was aged with minimal intervention—no pumping over, relying on natural stratification—then bottled with light clarification only. The 2013, a consignment vintage, reflects the producer's focus on age-worthy, mineral-driven expression.