Monterrei

“The grapes fermented with indigenous yeasts in an open wood vat, 25% full clusters and 25% whole berries and aged in different-sized oak vessels and stainless steel. It has a very perfumed nose with notes of wild strawberries, flowers and an earthy sensa

93 Points - Josh Raynolds - Vinous Media: "(aged for 14 months in used French oak, followed by a year in stainless steel tanks): Vivid ruby-red. Spicy red berries, cherry and candied lavender on the highly perfumed nose. Vibrant, sharply focused redcurran

“The grapes fermented with indigenous yeasts in an open wood vat, 25% full clusters and 25% whole berries and aged in different-sized oak vessels and stainless steel. It has a very perfumed nose with notes of wild strawberries, flowers and an earthy sensa