Vineyards in Burgenland’s Rosalia, Bad-Sauerbrunnin sub-region. Photo: ÖWM / Marcus Wiesner

When most people think of wine regions to tour, destinations like Bordeaux, Burgundy, Tuscany and Napa Valley immediately come to mind. For good reason; they are home to some of the world’s most storied estates that produce legendary and highest rated wines (and highest priced too). However, for serious oenophiles and connoissuers looking to expand their palate without compromising their standards for procuring and/or enjoying wines of the highest quality, the under-appreciated wine destinations listed below are worth exploring, and industry insiders know them well. We’ve chosen them because they offer world class wines—many with excellent potential for cellar aging, and many produced biodynamically, fully expressing their terroir—from exceptional vineyards helmed by innovative, Vanguard winemakers. The history of these regions, culture, photogenic landscapes, and unique local cuisines are an added bonus.

Burgenland, AUSTRIA

In all of Austria, there are 26 white and 14 red grape varieties officially approved for “quality” wine production. The majority of winegrowing regions are in the east, where the most favorable climatic conditions prevail, though elsewhere throughout the country there are vineyards to a lesser extent. Well-known international varieties such as Riesling, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon and Syrah abound. Yet, there are also an array of important domestic grape varieties, with Grüner Veltliner leading the list and accounting for nearly one-third of Austria’s plantings. Other notable (and quite delicious) whites include Welschriesling, Neuburger, Roter Veltliner, Rotgipfler, and Zierfandl, while notable indigenous reds include: Blaufränkisch, Sankt Laurent, Zweigelt, and Blauer Wildbacher, among others.

The three major wine regions are the federal states of Burgenland, Niederösterreich (Lower Austria), and Steiermark (Stryia). There are an additional 16 smaller regions, including Vienna among them. To fully experience Austria’s terroir driven wines, at least all three of the major wine regions are well worth a visit as many winemakers produce really exceptional biodynamic wines. Here, we focus on Burgenland particularly because the climatic conditions and many of the grape varietals lend surprisingly well to wines with excellent aging potential.

Burgenland is renowned for producing some of the richest, most full-bodied red wines in Austria. They flourish under the influence of the hot, continental Pannonian climate that prevails in the country’s easterly province. The area has five sub-winemaking regions, each with distinct characteristics. In Eisenberg, for example, the most southerly part of Burgenland, a complex soil structure and climatic influences from neighboring Styria provides ideal growing conditions for mineral-driven, elegant reds with great structure such as Blaufränkisch and Blauer Zweigelt. Soils with limestone and slate found throughout Burgenland also provide unique terroir for complex white wines that impress with their delicate golden tones, fruity aromas and perfectly balanced acidity on the palate, pairing well with any cuisine. Apart from Grüner Veltliner and Riesling, outstanding indigenous varietals not be missed include, Furmint, Müller-Thurgau, Neuburger, Muskateller and Roter Veltliner. Moreover, shallow lakes near some small vineyards create micro-climates that influence the legendary Ruster Ausbruch, the noble sweet dessert wine that exemplifies the strong identity of the region. It may be that the innovative and pioneering winemakers in Burgenland are perhaps its biggest asset, receiving an array of awards and international accolades in recent years, and particularly so for the indigenous single varietal whites and full-bodied, red wine blends.

If you go, consider visiting these biodynamic producers, but inquire in advance:

Gutoggau - https://www.gutoggau.com
Weingut Koppitsch - https://weingut-koppitsch.at
Christian Tschida Wines

Unable to fit a visit to Burgenland into your travel schedule? Source these recommendations (and wines from the producers listed above) through fine wine retailers and distributors.

Chardonnay Gloria 2007 – From Kollwentz
Tasting Notes: Complex notes of apple and citrus, with hints of caramel and warm toast, Exceptional minerality, balance acidity and finesse.
Blaufränkisch Ried Altenberg 2007 – From Weingut Paul Achs
Tasting Notes: Great richness and density. Wood aging gives lovely tannins finely balanced with the black fruits flavors.
Grüner Veltliner "Ried Kreutles" Smaragd 2009 – From Weingut Knoll
Tasting Notes: Herbal and spicy, hints of pear, tropical fruits; fine acidity with harmonious and long finish.
Neuberger 2018 – From Weingut Feiler-Artinger
Tasting Notes: Mineral with notes of white flowers and apricots; very elegant with typically nutty, long finish.
Furmint 2018- From Gunter + Regine Triebaumer
Tasting Notes: Complex acidity with notes of pear, quince and hints of fine herbs.

Vineyards in Le Marche’s Ascoli Piceno province. Photo: Tourismo Cupramontana

Le Marche, ITALY

Though often overshadowed by its well-known neighbors—Abruzzo to the south, Umbria and Tuscany to the west—Le Marche is perhaps best known for its beautiful coastline, white sandy beaches, clear blue waters and towering cliffs. But it’s also a region producing stellar wines that serious oenophiles and gourmands should discover.

Situated between a swath of the Apennine Mountain Range forming its western border, and the Adriatic Sea in the east, Le Marche comprises a region of diverse terroirs with calcareous, clay and limestone-rich soils well suited to the cultivation of vines, which vary according to the region's distinct topography. The coastal hills such as those around Ancona (northerly in the region) and Ascoli Piceno (southern-most) are notable examples. Due to the influences of the Apennines, the Adriatic and the region's rivers (the Metauro, Potenza, Tronto and Nera), various climates and micros-climates influence warm and cool viticultural zones. These climatic conditions lend well to excellent aging potential for both white and red varietals (especially indigenous ones), which evolve in complexity of tertiary aromas on the nose and palate.

Like many Italian wine regions, Le Marche has myriad appellations (15 Denominazione di Origine Controllata Garantita [DOCG]; 5 Denominazione di Origine Controllata [DOC]) producing wines of various styles from dry to sweet to sparkling. It is highly regarded as a white wine region (although it also produces high quality reds) and the leading white varieties include: Verdicchio, Passerina, Pecorino and Trebbiano. The finest expressions of Verdicchio are found in the DOCG appellations of Verdicchio dei Castelli di Jesi and Verdicchio di Matelica, where the green-hued, refreshingly crisp white wine is characterized by lively acidity and herbaceous undertones.

Some of Le Marche’s finest red wines are made from the Montepulciano (unrelated to the Tuscan region where Vino Nobile is made) and Sangiovese grapes, whether single varietal or a blend. They dominate central Italian reds and are used by the two most prolific appellations for red wine, Rosso Conero (only the Riserva can carry the DOCG status) and Rosso Piceno, to make firm, tannic and easily enjoyed wines. Other notable reds include the indigenous Lacrima di Morro (an outstanding and rare varietal that only grows in Le Marche), Ciliegiolo, Pinot Nero, and Vernaccia Nera used in the sparkling DOCG wine Vernaccia di Serrapetrona.

Consider visiting these producers:

Cantina Di Santi - https://www.brusciavini.it/
Malacari - http://www.malacari.it/site/
Società Agricola Ciù Ciù - www.ciuciutenimenti.com

Source these recommendations (and wines from the producers listed above) through fine wine retailers and distributors:

Passerina 2018 – From Tenuta Santori
Tasting Notes: Lively effervescence, floral aromatics with prominent minerality.
Pecorino Donna Orgilla 2017 – From Azienda Agricola Fiorano
Tasting Notes: Abundance of notes of mint, white flowers, apricot and white peach with hints of citrus; excellent acidity and just slightly saline.
Querciantica Lacrima DOC 2018 – From Velenosi Vini
Tasting Notes - Powerful entry yet with velvety tannins; incredibly complex: floral, herbaceous, piquant and perfectly balanced with the olfactive notes.
Rosso Piceno Roggio Del Filare - From Velenosi Vini
Tasting Notes: Full-bodied with abundant fruit and balanced tannins. Lingering finish with hints of spice, black pepper, clove, vanilla, cinnamon.

A view of Lavaux’s historic terraced vineyards overlooking Lake Geneva. Photo: Simon Bajada

Lavaux, SWITZERLAND

Switzerland is renowned for many things: haute horology, chocolate confections, fondue, snow-capped mountains, alpine lakes, and picturesque villages to name just a few. But did you know that it also produces exceptional wines? Twenty of the 26 Swiss cantons grow over 200 grape varieties, yet, despite this diversity roughly only 5% of Swiss wines are exported for international consumption! Switzerland’s major winemaking regions include: Valais (in the northwest), Vaud (west), The Three Lakes (northeast: Neuchatel, Biel and Murten), Graubünden (East), Ticino (south of the Alps), and Geneva (southwest). Wines from any of these regions are sure to please, but here we focus on wines from Lavaux, having recently sampled a stellar line up from some of the region’s top producers.

In the canton of Vaud, the Lavaux terraces are as famous as the homeland of Chasselas, Switzerland’s most consumed indigenous white wine. With a variety of expressions it has a unique ‘umami’ that spans extremes from light, delicate and floral on one end to rich, toasty, chewy, and full-bodied on the other. Insiders know that wines from the very best terroirs—particularly from good vintages—have excellent cellaring potential. Though often consumed young, after 10-20+ years Chasselas’s aromatic profile evolves to offer a bouquet of stunning power and smoothness with wildly varied secondary and tertiary aromas: honey, caramel, ripe fruits, dried apricot, cinnamon, mild curries, toasted hazelnuts and almonds, and truffle to name just a few. It benefits from decanting, with the end result being a richness and complexity to rival the most prestigious crus.

Covering roughly 800 hectares, Lavaux is the largest contiguous vineyard area in the country (sub-divided into four distinct regions) and its terraces have been protected by UNESCO since 2007. Overlooking Lake Geneva, the terraced vineyards are dotted with century-old stone farmhouses and the area, like much of Switzerland, is easily explored by train and also on foot - so, well worth the journey for its picturesque beauty. Apart from Chasselas, other notable white varieties in Lavaux include Chardonnay and Pinot Gris among a few others that combined account for @72% of plantings. Notable reds that account for the remaining 28% include: Pinot Noir, Gamay, and Gamaret among several other others. It’s said the sun shines three times on Lavaux: first on the vines, then on the lake (which reflects light and heat), and finally on the stone walls that release the heat at night.

The Swiss Wine Route, stretching from Lutry and St-Saphorin up and down, is quite the experience for those who love wine and nature, enjoying panoramic views lined with small wineries and wine bars perfect for enjoying Chasselas. While Swiss wines may be difficult to find outside of Switzerland, source these recommended exports through fine wine retailers and distributors.

Aigle les Murailles Chasselas 2017 – From Schenk Family Estates
Tasting Notes: Delicate with notes of linden, tropical fruits and subtle minerality, balanced acidity and great umami.
Les Paulins St-Saphorin Grand Cru 2016 – From Chaudet
Tasting Notes: Full bodied and racy blend of Pinot Noir, Gamay de Beaujolais, Gamaret and Diolinoir; balanced tannins with notes of cardamom, smoke, plums, black pepper.
Gamaret-Garanoir "Orpheus" 2016 – From Terres de Lavaux
Tasting Notes: Piquant red with well integrated tannins and notes of white pepper, clove, leather, tobacco and berry compote.
La Colombe Féchy 2017 – From Domaine La Colombe
Tasting Notes: 100% Chasselas from Féchy appelation; nuanced floral and herbaceous notes with good minerality.

Hillside vineyard in Moravia. Photo: Liz Thach

Moravia & Bohemia, CZECH REPUBLIC

Although some vineyards in Czech Republic are located in northern Bohemia, most are primarily in southern Moravia (particularly around the River Dyje), which accounts for roughly 95% of the country's plantings. Moravia is further divided into four wine growing sub-regions: Mikulovská, Znojemská, Velkopavlovická and Slovácká, collectively covering approximately 20,000 hectares; quite small in comparison to other more well-known wine regions. Mikulovská likely has the highest concentration of wine cellars for tastings, but Znojemská may well be the most picturesque of Moravia’s wine towns, particularly the hamlet of Nový Šaldorf on its outskirts, where there are plenty of vintners keen to uncork their finest for visitors to sample. What’s more, many of the wines have excellent ageing potential, and many winemakers throughout Moravia and Bohemia employ biodynamic viticulture techniques with minimal intervention during fermentation, so the wines feature some of the truest expressions of Georgian terroir.

While there has been an increase in the production of international varietals (though quite small in area and production), wine production centers mainly on local grape varietals. Still, the region produces over 50 different grape varietals planted in diverse soils ranging from sandy, dry, and rocky to mineral rich – resulting in exceptional wines that are fresh, mineral and aromatic.

The main white varietals include: Müller-Thurgau, Grüner Veltliner, Welschriesling, Riesling, Gewürztraminer, Chardonnay, Sauvignon Blanc, Pinot Blanc, and Pinot Gris. Some whites offer wonderful notes of spice and a unique mineral earthiness, while others can be beautifully floral. The main red varietals to look for include: Saint Laurent, Frankovka (aka Blaufränkisch), Zweigelt, Modrý Portugal (aka Blauer Portugieser), Rouci (Pinot Noir), Cabernet Sauvignon, and the rare Cabernet Moravia (a cross between Cabernet Franc and Zweigelt) that has all of Cab Franc's leafy herbaceousness and Zweigelt's refreshing cranberry flavors. Along with these traditional red and white wines, Moravia also produces rosé wines, bottle fermented sparkling wines, and sweet ice wines. Czech wines aren’t widely distributed outside of the country, so a trip to experience the best these regions have to offer should be quite memorable.

Consider visiting these bio-dynamic producers, but inquire in advance:

Richard Stávek
Utopia Cider - https://utopiacider.cz/en/
Milan Nestarec - http://nestarec.cz/en/

Source these recommendations (and wines from the producers listed above) through fine wine retailers and distributors.

Vesely 2015 – From Richard Stávek
Tasting Notes: Exceptional piquant blend of Blaufrankisch (35%), St.Laurent (35%), Blauer portugieser (10%), André (10%), and Cabernet Moravia (10%); great structure / minerality with soft tannins and balanced acidity.
"Forks and Knives" Red 2016 – From Milan Nestarec
Tasting Notes: Pinot Noir made without added sulphur; abundant bright red fruit flavors.
Müller Thurgau 2018 – From Porta Bohemica
Tasting Notes: A stellar, herbal and full-bodied white with notes of peach, white flowers and hint of mint. Excellent structure with refreshing acidity.
Tramin Orange 2018 – From Porta Bohemica
Tasting Notes: Gewurtztraminer orange wine with pronounced notes of white flowers and balanced acidity.

A view of the 'Sea of Clouds' from the shoulder of volcanic Mount Teide on Tenerife island. Photo: Tom Mullen

Tenerife, CANARY ISLANDS

Although most people undoubtedly associate the Canary Islands with tourism and sun-kissed beaches, the ethereal volcanic islands off the coast of Morocco have a long and unique viticultural heritage. They are home to some of Europe’s oldest, indigenous vines that remain ungrafted (grown on their own roots). This is because the isolated location of the Canary Islands protected them from the ravages of the Phylloxera epidemic that destroyed most European wine growing vineyards in the late 19th century.

Six of the seven Canary Islands produce wines: Tenerife, Lanzarote, Gran Canaria, La Palma, La Gomera, and El Hierro; the first three are major production areas. Winemakers on the islands tend to favor indigenous grape varieties (which are quite numerous) and use bespoke production methods to address the challenges of terrain and climate. Notable white varietals include: Malvasia (used to make dry and sweet wines with great aromatic intensity), Listán Blanco (aka Palomino; essential to sherry making), and Marmajuelo (found in small quantities; enjoyed for its exotic fruit aromas and high acidity). Notable reds include: Negramoll (aka Tinta Negra, used in Madeira wine production), Listán Prieto (the Mission grape; aka País in Chile and Criolla in Argentina) and the indigenous Listán Negro, ubiquitous around the islands and exceeding expectations in very special plots. Old vines and indigenous grapes in combination with volcanic soil and high altitudes results in some of the most interesting and stellar wines to be found, anywhere in the world. Many are produced biodynamically with minimal intervention and not only offer excellent ageing potential, but superb value for the quality.

Tenerife in particular (the largest and most populous of the Islands) produces the bulk of Canary Island wines and is the only island with more than one appellation (aka Denominación de Origen or “DO”) — it has five in total and many vineyards are on the fertile slopes of Mount Teide, an extinct volcano. One of the most important DOs is Tacoronte-Acentejo, located on the northeast coast with >2,400 hectares under vine and >50 wineries. The ungrafted vineyards benefit from the cool Atlantic mists and those planted on high altitude sites yield impressive results in the hands of talented winemakers. The unique terroir is predominantly a red, fertile and mineral rich soil that lays over volcanic subsoil. The best wines here show complexity, finesse and ageing potential. On the northwest coast is DO Ycoden-Daute-Isora, a sub-region renowned for aromatic, dry white wines (though some reds are produced also). Volcanic ash terroir here compliments what is Tenerife’s hottest climate and select sites offer cooler evening temperatures, perfect for growing slowly ripened, highly aromatic fruit. The other appellations too, situated elsewhere in the northeast and southern parts of the island, benefit from volcanic/clay terroir moderated by microclimates and mists that enable good quality wines characteristically well-rounded with ripe, fruity flavors that impress with depth and elegance.

Visit and explore all of the islands if you can, and source these recommendations through fine wine retailers and distributors.

Tinto Tradicional 2017 – From Fronton de Oro
Tasting Notes: 100% Listán Negro; mineral and complex with notes of mixed berries, violet, black pepper and lavender, balanced by a touch of earthiness: oak and incense.
7 Fuentes "El Lance" 2017 – From Suertes del Marqués
Tasting Notes: Mineral driven blend of Vijariego Negro, Listán Negro, Baboso Negro, Malvasia Rosado; fermented with native yeast, aged in French oak casks that integrate slight notes vanilla and cinnamon.
Bermejo Diego 2018 – From Los Bermejos
Tasting notes: Dry, mineral rich white wine made from the native Diego grape (aka Vijariego); luscious hints of anise and balsam with well-balanced acidity.
Listán Blanco 2017 – From Bodegas El Lomo
Tasting Notes: Full bodied with bright grapefruit and lime, hints of eucalyptus. Excellent minerality and acidity.

Qvevri awaiting use in a Kakheti vineyard. Photo: Chris Losh

Kakheti & Imeriti, GEORGIA

Tourism in Georgia has been on the rise in recent years leading to increased notoriety of the country’s viticulture, which dates back at least 3,000 years before the Greeks. There are several wine-producing regions though which travelers can explore and some of the best-known are Kakheti (further divided into the micro-regions of Telavi and Kvareli), Imereti, Kartli, and Racha-Lechkhumi, among a few others. Kakheti is one of the most popular as its Georgia’s foremost wine region with 4,250 square miles of vineyards and the best place to get acquainted with the culture, thanks to its welcoming wineries, standout cuisine, and well-priced hotels.

Wines from Kakheti and Imeriti are typified by great structure and balanced acidity. The common indigenous white grape varieties Rkatsiteli and Mtsvane (“green” in Georgian) vary widely in quality and character. The former is hardy, thick-skinned and prized for its acidity, while the latter is silkier on the palate with notes of honey and peach. Kisi, is a low-yielding variety with floral, Viognier-like headiness. Notable indigenous reds include Saperavi (a teinturier grape with deep red skin and flesh), Shavkapito (with warm spice and sour cherry flavors) and Tavkveri, reminiscent of Pinot Noir. Similar to Saperavi, Otskhanuri Sapere is a teinturier grape considered to be Imeriti’s best red varietal, producing wines of a deep, opaque ruby color. As a young wine it is piquant, structured with high tannins and acidity, and exhibiting flavors of forest fruits, red berries and herbs. As it matures, it becomes even more complex, as do other wines from these regions, which show excellent potential for aging.

Qvevri winemaking is practiced throughout Georgia, particularly in village communities where unique varieties of grapes are grown. The Qvevri is an egg-shaped earthenware vessel used for making, ageing and storing wine. The process involves pressing the grapes then pouring the juice, skins, stalks and pips into the Qvevri, which is then sealed and buried in the ground so the wine can ferment for months before being consumed. The winemaker decides how long the wine will ferment and age but some of the best wines are traditionally made this way. What’s more, many producers employ biodynamic viticulture practices, so when only native yeasts are used with no added sulfites, a true expression of terroir really shines through. In 2013, UNESCO added this ancient Georgian winemaking method of using the Qvevri to the UNESCO Intangible Cultural Heritage Lists.

Source these recommendations through fine wine retailers and distributors.

Rkatsiteli, 2018 – From Zurab Kviriashvili Vineyards
Tasting Notes: Orange wine with spicy and pronounced floral notes; well-balanced acidity.
Kisi 2018 – From Chateau Khashmi
Tasting Notes: Rich and full bodied with aromas of dried fruits and well balanced acidity.
Saperavi 2017 – From Zurab Kviriashvili Vineyards
Tasting Notes: Classic Saperavi profile with ripe sour cherry and pomegranate notes, vibrant acidity, and firm tannins.
Otskhanuri Sapere, 2018 – From Amiran
Tasting notes: Bone dry, firmly structured and tannic with high acidity and long finish; crisp notes of stone fruit, pomegranate, oak and smoky incense.

Itata Valley & Bío Bío Valley, CHILE

Itata, Bío Bío and Malleco are Chile’s southern wine regions, and very different from those elsewhere in the country – they receive up to 50 inches of rainfall a year and the soils are mainly volcanic. Planted in the mid-1500’s by the Spanish conquerors and missionaries, the region was thought to be an ideal grape growing region. Today, the centuries old vines yield exceptional fruit ideal for creating wines of great depth and complexity. Malleco is the southernmost region, quite cool and rainy with just a handful of vineyards, but home to the country’s benchmark Chardonnay (first planted in the 1990s). Itata and Bío Bío are further set apart from Chile’s other regions for old-school traditions of winemaking (i.e., biodynamics wines) and the lack of large scale viticulture. With outstanding neighboring attractions like Easter Island and superb national parks (think glacial fjords and the temperate rainforest of Patagonia) a visit to Chile’s southern wine region is an ideal stop for nature lovers and adventure travelers.

In Itata Valley, Carignan, Moscatel de Alejandria and Pais varietals dominate plantings and the cool-climate boundaries cover an area measuring roughly 100 kilometers (60 miles) from north to south and a little less from east to west. The area is defined by the convergence of the Itata and Ñuble rivers, and vineyards are mostly found clustered around the towns of Chillán, Quillón and Coelemu. The Pacific ocean, with its cooling Humboldt current lies to the west, and Bío Bío Valley wine region is just south of the area.

The high PH igneous, granite soil of Itata is porous enough to enable deep root stocks, so too does the extrusive basalt soil formed from weathered and cooled lava, which also drains well. These conditions lend well to interesting, complex wines with great minerality and aging potential. Chilean winemakers have a strong focus on terroir driven wines and País is an ideal red grape for terroir expression. Its an ancient, high yield, varietal first discovered in the Canary Islands, where it’s still known as Listán Prieto. Moscatel de Alejandria (aka Moscatel or Muscat), an abundant white varietal also found here, is another grape that lends well to versatile styles of both sweet and dry wines. Other common varietals in the region include Cinsault and Sémillion, with international varietals like Cabernet Sauvignon and Chardonnay increasing in production.

Southeast of Itata lies the Bío Bío Valley (pronounced beo-beo) wine region, situated between the Andes Mountains and the Coastal Range. It is one of Chile’s more extreme wine-producing regions, experiencing more wind, rain and climatic variation than most of the rest of the country. Even so, there are a few more wine producers here than in Itata. In Bío Bío, there are at least five different soil types and the cool climate extends the growing season, which enables the development of complex, crisp and aromatic white wines. The rustic Moscatel de Alejandria and Pais are ubiquitous here too, but aromatic varietals of northern France and Germany— Riesling, Gewürztraminer and Viognier—are gaining prominence and provide Chilean winegrowers the ability to experiment with much success.

There are lots of great wines to discover from the Itata and Bío Bío Valleys, and below are just a few wines to which we’re quite partial. Source them through fine wine retailers and distributors.

Itata Valley

La Ruptura 2018 – From A Los Viñateros Bravos
Tasting Notes: 100% Torontel. Exceptionally complex orange wine with notes of peach, grapefruit and rose with hints of charred tangerines, white pepper, exotic spices and a bit of smoke.
Volcanico Pais 2015 – From A Los Viñateros Bravos
Tasting Notes: Delicate red fruits, cassis, with hints of wild herbs; fine tannins and structure lend a long finish with distinctive mineral character.
Larkun Riesling 2018 – from Pandolfi Price
Tasting Notes: Intense and full bodied with citrus peel, slightly smoky and saline notes influenced by the vineyard’s proximity to Larqui river and wild forests; great minerality and acidity with persistent finish.

Bío Bío Valley

Pipeño 2018 – From Tinto de Rulo
Tasting Notes: 100% Pais; Earthy and rustic notes of juicy red berries, with light tannins and refreshing acidity.
Rivera Del Notro (White) 2016: - From Roberto Henriquez
Tasting Notes: A blend of Corinto, Moscatel de Alejandria and Semillon. More Moscatel in character with good complexity and depth from flor and the Corinto fermented with the skins. Well balanced acidity.
Santa Cruz De Coya, 2016 - From Roberto Henriquez
Tasting Notes: 100% pure País from 200 year-old vines. Great structure, complexity and balanced tannins.

— Christina Spearman

The Wine Regions to Visit in 2020