4th generation winemaker, Professor of Viticulture, Tenerife native, Juan Jesus has spent the past 25 years dedicated to preserving the indigenous grapes of Tenerife.

Ungrafted vines are 100+ old in volcanic soils, 300-700 meters in elevation in the northwestern part of the island. Hand-harvested, spontaneous fermentation with wild yeasts, aged 3 months in used 225L French oak barrels.

Concentrated layers of black cherry, blackberry, blueberry, red currant, roasted sage, black pepper, licorice, smoky earth framed by fine grain tannins and fresh acidity.

Black currant and blueberry linger on the smoky finish.

Viñátigo Listán Negro Tenerife DOP 2019

 4th generation winemaker, Professor of Viticulture

Antonio and Daniela di Gruttola save indigenous, old vineyards in Irpinia that were at risk of being abandoned or uprooted.

Grapes are from a 70 year old vineyard located 450 meters in elevation. Spontaneous fermentation on the skins with wild yeasts for a couple of days, followed by 1 year in chestnut casks. Unfined, unfiltered, no added sulphur. ➖

Intricate tiers of grapefruit, peach, nectarine, plum, lavender, clover honey, saline minerality flanked by green tea tannins and tangy acidity.

Pear, white pepper, ginger, wildflowers, smoky earth infuse the salty finish. Dynamic, vibrant, compelling.

Cantina Giardino ‘Paski’ Coda di Volpe Campania IGP 2018

 Antonio and Daniela di Gruttola save indigenous, old

Another rebel in the pioneering Lazio wine movement is Marco Colicchio. He revitalized tiny, old, abandoned vineyards of native grapes at the foot of the volcanic Colli Albani [Alban Hills] in Castelli Romani, about 12 miles southeast of Roma.

Malvasia Puntinata vines are in predominantly calcareous soils, spontaneous fermentation with wild yeasts on the skins, unfined, unfiltered, no added SO2

Lemon, thyme, sea spray, jasmine, yellow apple, saline minerality glossed by super light, green tea tannins and fresh acidity.

Citrus zest accents the smoky finish. Refreshing and lively.

100% Malvasia Puntinata [Malvasia del Lazio]

Marco Colicchio ‘DeLiCa Bianco’ Vino Bianco 2020

 Another rebel in the pioneering Lazio wine movement is

Acquiring small, abandoned vineyards along Lake Bolsena in Lazio, Massimo Antonuzi and Patrizia Montanari revitalized old [70+ years], un-grafted native vines, saving them from extinction or being ripped out.

Organic and biodynamic cultivated vines are in volcanic soils [a mix of tuff/sand/rock], 400-550 meters above sea level. Hand harvested and destemmed, crushed by foot. Spontaneous fermentation with wild yeast with 10 day skin maceration in fiberglass tanks. Aged in old oak and chestnut barrels for at least 1 year. Unfined, unfiltered, no added SO2.

Vivid blood orange, apricot, apple, honeysuckle, sea salt glossed by citrus acidity and supple green tea tannins. Orange zest infuses the smoky mineral finish.

85% Procanico, 10% Trebbiano, 5% Malvasia

 Acquiring small, abandoned vineyards along Lake Bolsena in

Where Lazio and Umbria meet, dedicated to the native grapes found there.

Fully sustainable, certified organic and carbon neutral, members of FIVI, the Independent Winegrowers Italian Federation.

From a single vineyard, Vigneto Cerquabella, planted in 2010 with volcanic and alluvial soils. Spontaneous fermentation with native yeasts, skin contact, ageing in stainless steel.

Lime zest, lemon, basil, pignoli, sea salt, drizzle of wildflower honey flanked by light green tea tannins and citrus acidity. Citrus zest underscores the smoky mineral finish.

With Polpettine di ceci e menta and ricotta di bufala e miele al tartufo [chickpea and mint balls and buffalo ricotta with truffle honey]

Trebotti ‘Incanthus’ Tuscia DOP 2020

 “Volcanic, independent, organic.” Where Lazio and Umbria

An absolutely ⚡️Aleatico Blanc de noir from innovative, visionary Lazio winemaker Andrea Occhipinti.

His 4 hectares of organically farmed vineyards are at 450 meters in elevation along the north-western shores of Lake Bolsena.

Whole cluster pressing without skin contact, spontaneous fermentation with indigenous yeasts in small concrete barrels.

Nectarine, pear, apple, jasmine, beeswax, flinty minerality, sea salt flanked by citrus acidity and green tea tannins.

Peach and orange zest infuse the smoky finish.

Andrea Occhipinti ‘Alter Alea’ Vino Bianco 2020

 An absolutely ⚡️Aleatico Blanc de noir from innovative

2016 Bodega El Borujo - Los Loros Blanco Sobre Lías (91 pts)

ℹ️ My goal was to find new Spanish wines that I haven't tried or didn't know about. ⬆️ This is my most successful one yet. This wine is from Tenerife in the Canary Islands, more specifically from DO Valle de Güimar. The highest elevation vineyards in Europe are on Tenerife. Phylloxera never made it to the island so there is a plethora of indigenous grapes and they are own rooted (don't need American rootstocks). This a blend of 60% Listán Blanco (aka Palomino Fino in mainland Spain) and 40% Vijariego Blanco. I have always learned that Palomino was a fairly neutral grape ideal for Sherry, but the few unfortified bottles I have had seem a bit contrary to that statement. Vijariego Blanco is a high acid grape, good structure, and very mineral·

👃Medium+ intensity on the nose. Aromas of lemon, quince, dandelion, lemon curd, salted almonds, and ocean air·

👅 The wine is dry, high acidity, medium- alcohol, and medium+ body. The wine was surprisingly weighty on the palate, so assuming some lees aging. Lemon zest, yellow apple, quince, dandelion, chrysanthemum, and wet rock. The finish is medium length and ends in a mineral and salty note·

🔔 Still trying to understand this wine. At first it felt like a really dry Alsatian Pinot Gris, then it became a bit more Chablis like as it warmed up. It's singular and focused, but delicious at the same time. This would be great with a wide range of fruit. Some very intriguing floral aromas on this wine. ❤️ My volcanic wines 👍🌋🍷·

 2016 Bodega El Borujo - Los Loros Blanco Sobre Lías (91

𝑰𝒅𝒅𝒂 𝑩𝒊𝒂𝒏𝒄𝒐, 2019

My first try from the new joint venture between world famous “Mr. Barbaresco”, Angelo Gaja, and Alberto Graci from Graci on Etna, who joined forces to produce wines on the south facing slopes of Mount Etna with their first vintage released in 2017 - Idda Etna Rosso. First release of the Bianco was 2018.

The name, Idda (meaning “she” in Sicilian), is also the name the locals have given to Mount Etna – the Sicilians attribute a female nature to the mountain: a strict yet generous mother.

The grapes are harvested from 4 ha. organically grown plots located in the altitude of 700-800 meters amsl.

Whole bunch pressed and fermented in a combination of 10 hl. oak barrels and steel tanks, followed by 12 months in same kind of containers.

I know nothing about the label design, but I think it might be Etna seen from above...(?).

The nose is very expressive and in great harmony offering fruity aromas of ripe peach, grape fruit, banana peel, honeydew and tropical wine gums followed by greener notes of cress, fennel, freshly mowed lawn and pressed white flowers. It’s all complimented by a sick volcanic minerality (slightly smoky) and chalky quarry. The oak brings a nice buttery and Pecorino-like element.

The palate is medium-bodied, dry, soft and round with a crispy “crescendo-acidity” (gradually increasing in the mouth) offering fresh peach, lemon juice, mild malo, cress, white pepper, grass with salt and a hint of salmiak in the, very long, finish.

Summarized, this wine shows great balance of fruit, malo and minerality with a nice perfumed touch. Delicious on its own, but would be sick with fresh seafood. Complex and harmonious.

 ⭐️91/100⭐️ 𝑰𝒅𝒅𝒂 𝑩𝒊𝒂𝒏𝒄𝒐, 2019 📍Etna, Sicily, Italy 🇮🇹 🍇 100%

📍Valle de La Orotava, Tenerife, Canary Islands, Spain🇪🇸

🍇 90% Listán Blanco / 10% Torontés Volcánico

I was first introduced to the unique wines of Tenerife last summer. And wow, that blew my mind! Since then, wines made from Listán Blanco has been among my favorites, and this one is no exception. They are complex and distinctive - quite their own.

- There’s a lot of synonyms for Listan Blanco. The most well known is Palomino made for sherry.

This small unique family winery, located on the northern part of the island, has made wine with their own label since 2006 with a minimized human intervention philosophy.

They own 11he in total ranging from 350 to 750 metres above sea level, moreover, they work closely together with other local vine-farmers bringing extra 15he to harvest from. All on volcanic soil.

Trenzado is a village wine harvested from +100 years old vines, made with wild native yeast, fermented with whole clusters and left on the lees (40% in concrete tanks with a few days skin contact, 60% in 500 liter foudres without skins).

It’s aged 9 months in used French foudres (20hl. to 45hl.).

The aromas are crazy and extremely reductive (lots of sour cabbage to begin with). Leave it to breath for half an hour.

Afterwords, lovely scents of roasted sesame, citrus, smoky gunpowder, oily train rail yard, brown-baked croissant, sea breeze, petrol, yeast and crushed volcanic stone appear.

The palate is medium-bodied, a bit oily with an insane, mouth cleaning acidic level and great minerality. Grape, bitter pomelo, lemon peel, croissant, butter, salt and flint.

Summarized, the nose is insanely interesting (maybe too interesting for some people…). The palate is milder and delicious. An addictive wine for sure! And for the price...🤯

 ⭐️92/100⭐️ Suertes del Marqués Trenzado, 2019 📍Valle de La

𝐂𝐎𝐒 𝑭𝒓𝒂𝒑𝒑𝒂𝒕𝒐, 2017

In 1980, three students, Giambattista Cilia, Giusto Occhipinti and Cirino Strano (thus the name; COS), took over Joseph Cilia’s family winery in Bastonaca (close to Vittoria, South-East Sicily) and became some of the  youngest winemakers in Italy - and most revolutionary for their region.

Today COS is run by Cilia and Occhipinti with biodynamic and natural principles, and with both modern and traditional Sicilian-winemaking (amphora etc.).

The grapes are hand harvested from biodynamic vineyards located around Vittoria (South-East Sicily) in 230 MAMSL.

Spontaneous fermentation on the skins in concrete tanks, and aging in concrete tanks for 12 months to preserve the fruit-driven profile.

Only a tiny amount of sulphur is added, it’s vegan, unfiltered and unfined.

The bouquet is somehow super light yet quite intense offering dried cranberry, sugared redcurrant, rooibos tea, orange oil, dried blood orange peel, green olives and a scent of Cola. It’s a little perfumed reminding me of a floral day cream.

The palate is ultra light, almost water-like, but still with some depth with a lovely prickling acidity and super mild tannins. Super juicy! I get some redcurrant juice, raspberry sorbet, raw liquorice and menthol. It’s pretty mineral but in general very primary fruit-driven.

 ⭐️88+/100⭐️ 𝐂𝐎𝐒 𝑭𝒓𝒂𝒑𝒑𝒂𝒕𝒐, 2017 📍Vittoria, Sicily, Italy🇮🇹 🍇

Respect for nature, low intervention and organic farming has been passed down from father to son for generations at Camarda.

The 90 year old vines are located in volcanic soils between the slopes of Mt. Etna and the Alcantara Valley in Castiglione di Sicilia.

Spontaneous fermentation with natural yeasts, aged in used oak barriques.

Red-violet in colour, with aromas of black currant, strawberry, smoky earth, licorice and roasted chipotle pepper. Black cherry, pomegranate, rose petal and roasted herbs are framed by fresh acidity and firm tannins.

Blackberry, black cherry, black pepper and smoky minerality infuse the lush finish.

Camarda Nerello Mascalese Terre Siciliane IGT 2018

 Respect for nature, low intervention and organic farming

First glasses raised in celebration of democracy had to be Greek 🥂

3rd generation winemaker Manolis Garalis focuses on crafting wines that express the unique volcanic terroir of Lemnos Island in the northern Aegean Sea.

Vines were planted between 1972-2015, are 150 meters in elevation, with “volcanic soil poor in nutrients, with some limestone”. Spontaneous fermentation with wild yeasts, 4 months of skin contact in stainless steel +1 month skin contact in old oak, unfined and unfiltered.

Pale orange in colour, very aromatic; with peach, orange, apricot, lemon, pink grapefruit, citrus blossom, chamomile, nutmeg, coriander seed and spearmint.

Pink grapefruit, peach, apricot, mandarin orange, fig, white flowers, clover honey and a beam of citrus acidity are accented by saline minerality and a steak of bitter almond.

Light green tea tannins fuse with pink grapefruit and spearmint on the flinty finish.

Manolis Garalis ‘Terra Ambera’ Lemnos PDO 2019

 First glasses raised in celebration of democracy had to be

Located on a hill within the crater the extinct Agnano volcano in Campi Flegrei, Rafaelle Moccio farms his 10 hectares of old, ungrafted vines using organic methods and minimal intervention.

Vines are 10-60 years old, in volcanic ash and sand soil with sandy basalt subsoil, at 150-200 meters in elevation.

Spontaneous fermentation with native yeast in stainless steel, aged in stainless steel.

Rich gold in colour, with aromas of apple, lemon, smoky earth and white flowers.

Lemon, yellow apple and smoky earth are glossed by fresh acidity. Grapefruit, lemon zest and thyme linger between each vibrant sip.

Agnanum ‘Sabbia Vulcanica’ Falanghina Campania IGT 2018

 Located on a hill within the crater the extinct Agnano

Count Lucio Tasca is a leader in eco-sustainable farming and carbon neutral programs.

Grapes are from young vines, planted in 2004 & 2007 on the north slope of Mount Etna, specifically from contradas Sciaranova, Piano Dario and Rampante.

The terraced vineyards have volcanic sediment soil and are at 600 meters in elevation. [The name ‘Ghiaia Nera’ is in reference to these black soils.] Aged in large Slavonian oak barrels for 24 months.

Bright ruby red in colour, with aromas of smoky earth, strawberry, rose petal and tarry minerality.

Wild strawberry, red currant, pomegranate and white pepper are framed by firm tannins and bright acidity.

Red currant and a wisp of smoke harmonize with the spicy finish. Straightforward, lively and a great value.

Tenuta Tascante ‘Ghiaia Nera’ Etna Rosso DOC 2017

 Count Lucio Tasca is a leader in eco-sustainable farming

__99 for this gem 🙏🏼🤘🏼 Giuseppe and Sandra Fortunato practice organic, sustainable and low intervention farming on their 2 hectares of ungrafted vines of indigenous Falanghina and Piedirosso.

The tiny estate is located 2 km from the sea in Pozzuoli, Campi Flegrei, in Campania. Grapes are from vines about 40 years in age in volcanic, sandy, clay and silt soil. Maceration for 45 days, aged for 20 months in stainless steel, followed by an additional 6 months in the bottle before release. Unfined and unfiltered.

Dark garnet in colour, with aromas of strawberry, raspberry, brown sugar, wildflower and smoky earth.

Wild berries and grilled herbs wrap around a volcanic mineral core, framed by silky tannins and fresh acidity.

Berries dusted with crushed black peppercorn linger on the smoky finish. Fresh and refined, with a focused character.

95% Piedirosso with “5% ancient varietals”

Contrada Salandra Campi Flegrei Piedirosso DOP 2013

 So many thanks to somm extraordinaire @peterm __99 for this

Generations of the Calcagno family have been making wine on the northern slope of Mt. Etna in Passopisciaro.

Dedicated to making wines that are a “mirror of their territory”, farming is organic and with minimal intervention.

Vines are 90+ years average age at 650 meters in elevation, in black volcanic soils, from the Arcuria contrada [cru]. Fermented in stainless steel, aged for 12 months in used French oak barriques.

Transparent garnet in colour, with aromas of cherry, pomegranate, strawberry, volcanic earth, sweet pine and cinnamon.

Cherry, pomegranate, tarry earth, black pepper and grilled herbs are flanked by fresh acidity and firm tannins.

Iron minerality and black cherry linger between each silky sip.

Nerello Mascalese with a small amount of Nerello Cappuccio

Calcagno ‘Arcuria’ Etna Rosso DOC 2016

 Finally a beam of light..... Generations of the Calcagno

Snow day ❄️ The Caravaglio family has been cultivating grapes in the Aeolian islands for over 500 years.

Vines are 20-30 years in age, from 20 small parcels on the island of Salina, at 600-1200 feet in elevation, with sandy, volcanic soils.

Fermented with indigenous yeast, aged on the lees for 3 months.

Gold in colour with aromas of white flowers, warm sand, sea spray, honey, grilled herbs, lemon and apricot.

Silky nectarine, pear, lemon, honey, white flowers and a trace of nuttiness are wrapped in saline minerality, glossed with citrus acidity.

Yellow apple, wisp of smoke and sea spray linger on the sleek finish. Lustrous, silky and pure.

90% Malvasia di Lipari, 10% indigenous varieties

Caravaglio ‘Malvasia Bianco Secco’ Salina IGP 2017

 Snow day ❄️ The Caravaglio family has been cultivating

Agile and lively, lighter and more delicate than previous vintages 🌋🍇 Frank Cornelissen states: “skincontact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability.

Fermentation begins with a pied-de-cuve using only indigenous yeasts and skin contact for about 10 days, aged in 2500 liters to 7000 liter neutral epoxy tanks.

Ruby coral in colour, with aromas of mandarin orange, red apple, strawberry, cinnamon, clove, smoky earth and a trace of licorice.

Red currant, pomegranate, wild raspberry, red apple, hibiscus along with a shake of black pepper and a wisp of smoke are glossed by bright acidity.

Tangy red fruit and vein of tarry earth linger between each sip.

Blend of Malvasia, Moscadella, Cattaratto, Nerello Mascalese

Frank Cornelissen ‘Susucaru’ Rosato Terre Siciliane IGP 2018

 Agile and lively, lighter and more delicate than previous

Vino di Anna is the creation of Anna Martens, along with her husband, Eric Narioo, founder of famed UK wine importing company, Les Caves de Pyrene.

Vineyards are on the north slope of Mount Etna, 60-100 years in age, at 760-1200 meters in elevation. Biodynamic/Organic/Low Intervention “Alcoholic fermentation was spontaneous and without temperature control during which the two fermenting musts were mixed. The finished wine underwent malolactic fermentation and remained on the fine lees for 5 months before being bottled without refining or filtering. The minimal additions of S02 were made before bottling.” _

Gold in colour, with aromas of yellow apple, lemon, ginger, honey and sea spray.

Pear, apple, lemon and saline minerality are glossed by super light green tea tannins and fresh acidity. Citrus zest accents the smoky mineral finish.

Field blend of “Grecanico, Grecanico Dorato, Catarratto, Minnella Bianca, Carricante, Inzolia”

Vino di Anna ‘Palmento’ Vino Bianco 2018

 Vino di Anna is the creation of Anna Martens, along with

The Iovine family has been making wine in Irpinia since 1890.

Planted in 1963, vines are ungrafted and in volcanic soil [deposits from eruptions of the Vesuvius] 200-450 meters in elevation. “Vinified in temperature-controlled stainless steel and then in a process similar to Prosecco and Lambrusco, the wine goes through a long secondary fermentation in autoclave”. _

Inky red-violet with pink foam, with aromas of black cherry, candied flowers and a wisp of smoke.

Wild berries, tarry earth, black pepper and a meaty vein are accented by light acidity, black tea tannins and consistent, soft fizz.

Pomegranate, blackberry, wildflowers and a streak of tarry earth linger between each sip.

Juicy, fresh and fizzy, with a rich constitution.

60% Piedirosso, 30% Aglianico, 10% Sciascinoso

Vini Iovine Penisola Sorrentina Gragnano DOC 2018

 The Iovine family has been making wine in Irpinia since

On the slopes of the active volcano Teide in the the northern part of Tenerife, Jonatan Garcia Lima is dedicated to preserving his 11 hectares of old, ungrafted vines.

Low intervention, organic and sustainable practices are used in both the vineyards and cellar.

Grapes are from a single vineyard, El Ciruelo [named from the ancient plum tree at its center], under a hectare in size, facing north and at 480-520 meters in elevation. Vines are over 80 years in age, ungrafted, cordon trenzado trained and in “volcanic soils with some sandy loam”. Whole bunches fermented with native yeasts in concrete vats with 25 days maceration. Aged in used 500-liter French oak barrels for 11 months.

Dark ruby red in colour, with aromas of smoky earth, black cherry and candied rose petal.

Raspberry, black cherry, pomegranate and grilled herbs are framed by silky, firm tannins and fresh acidity.

Wildflowers, cherry, wild strawberry, black pepper and a wisp of smoke linger on the satin finish.

Refined, genteel, an elegant synthesis of flavours.

Suertes del Marqués ‘El Ciruelo’ Valle de la Orotava DO 2017

 On the slopes of the active volcano Teide in the the

Vineyards are in the Solicchiata contrada, facing north, 700 meters in elevation on Mount Etna in volcanic soil, planted in 1986.

Spontaneous with maceration on the skins for about 8 days, aged 12 months; 60% in inox, 40% in barrique, unfiltered. 3000 bottles produced.

Garnet in colour, with aromas of cherry compote, roasted chipotle, smoky earth and rose.

Blackberry, sour red cherry, red currant, grilled herbs, smoky minerality, olive, black pepper and fresh acidity glide across a firm tannin backbone.

Dried black cherry, plum, tobacco and dark chocolate linger on the plush finish.

90% Nerello Mascalese, 10% Nerello Cappuccio

Azienda Agricola Siciliano ‘Torrettanera’ Etna Rosso DOC 2015

 Vineyards are in the Solicchiata contrada, facing north

Nevio Scala ardently crafts wines that express “our terroir and the persons behind them”, in Padova, at the foot of the volcanic Euganean Hills.

His son Claudio works alongside him and is dedicated to continuing his vision.

Vines are 5 years old, in volcanic and alluvial soils. Grapes were picked early, spontaneous fermentation with wild yeasts in stainless steel, racking in waning moon, aging for 5 months in cement. Bottling in February 2018, juice from dried Garganega grapes added, causing 2nd fermentation in the bottle.

Foggy gold in colour, with aromas of lime, pear, nutmeg, white flowers, orange zest, almond and a wisp of smoke.

Yellow apple, nectarine, lime and saline minerality are glossed by bright acidity.

Fine, light fizz carries thru to lemon and a malty streak on the roasted nut finish.

A fantastic fusion of citrus and savoury.

Nevio Scala ‘Gargànte’ Veneto IGT 2018

 Nevio Scala ardently crafts wines that express “our terroir

Antonio and Daniela di Gruttola have saved indigenous, old vineyards in Irpinia that were at risk of being abandoned or uprooted.

Grapes are from old vineyards in the hills 500 meters in elevation.

Direct press, spontaneous fermentation in pied de cuve “put into bottle the following May along with some sweet Aglianico from the previous vintage.

A second fermentation takes place in the bottle and there is no disgorgement”.

Foggy ruby in colour, with aromas of strawberry, raspberry, cherry, orange zest, smoky earth, wildflowers, trace of cinnamon and Brothers Johnson funk.

Morello cherry, wild strawberry, cranberry, pomegranate, orange zest and smoky minerality are framed by tangy acidity and light, green tea tannins.

Airy, consistent fizz fuses with flinty minerality and morello cherry on the zippy finish.

Spry, engaging and wonderfully gluggable.

Cantina Giardino Vino Rosato Frizzante 2018

 Antonio and Daniela di Gruttola have saved indigenous, old

Jonatan Garcia Lima, “is part of the growing breed of intensely passionate young Spanish producers capitalising on the heritage vines and allowing the volcanic soils to speak through his eloquent, mineral driven wines”. Located on the slopes of Teide, an active volcano in the northern part of Tenerife, the 11 hectares of vineyards are farmed with low intervention, organic and sustainable practices.

7 Fuentes is composed of 35 plots from area winegrowers and from the estate vineyards with vines ranging from 10 to 180 years old, at elevations 250 to 800 meters above sea level, in volcanic soils.

Each plot is vinified separately. Fermented with native yeasts in concrete & stainless steel, 70% aged in concrete while the remaining 30% matured in used 500-liter oak barrels for 9 months.

Dark ruby red in colour with engaging aromas of campfire, tarry earth, ash, grilled herbs, black cherry, candied violet and a wisp of burnt marshmallow.

Silky layers of black cherry, raspberry, cranberry, red currant, clove, coriander, rose petal and grilled herbs are wrapped in saline minerality and drape across a framework of tangy acidity and firm tannins.

Smoke, tarry earth crushed black peppercorn, roasted rosemary and baked cranberry linger on the plush finish.

Suertes del Marques ‘7 Fuentes’ Valle de la Orotava DO 2017

 Jonatan Garcia Lima, “is part of the growing breed of

Another gem from 5th generation, “vino experimental” winemaker Victoria Torres Pecis.