Juan Miguez was a restauranteur before he decided to quit the industry and start growing and making his own wine in the Ribeiro. Since 2006, he's been settled at his estate winery in Leiro, a small town on the banks of the Rio Avia, in southeastern Galicia.

​

The cool-climate mountainous Ribeiro DO is still 85% white wine production, mostly from treixadura and godello, but red grapes thrive here too. Native varietals include mencia, caiño tinto, brancellao (aka, in Portugal, alvarelhão), and souson. Mencia, considered the "noblest" of these varieties, makes up 90% of Juan's blend for this 'Tinto' bottling. 5% caiño tinto and 5% brancellao make up the rest.

​

The 2017 has juicy plum and blackberry with fresh mint on the nose, a bit of clove spice on the palate, and is backed by bright tannins and truly bright acidity. Drink it with a bbq hamburger for springtime! Also goes great with South Asian cuisine, curry and cumin and tamarind-spiced dishes.