The 2020 Emilio Rojo was produced from the Emilio Rojo vineyard by the Vi?a Mein/Carraovejas team and is a blend of the multiple varieties (Treixadura, Albari?o, Loureira, Torrontés, Godello, Lado, Caí?o Blanco...) that he planted in his 1.2 hectares of terraced vines. Farming has been transformed to organic, which was a struggle (this was the first year and yields dropped dramatically), but they are starting to see the light at the end of the tunnel and believe the 2023 harvest is their best so far, when they will go back to the approximately 5,000-bottle mark. In 2020, the grapes were picked the 29th of August and the 7th of September, the clusters were pressed and the juice let to settle and fermented with indigenous yeasts in stainless steel and a 700-liter concrete egg, where the wine matured for one year. (They started to use the egg by chance that year and liked it very much, so they have used ever since.) It has 12% alcohol and mellow acidity, reflecting a warm and healthy harvest. The nose is phenomenal, detailed, nuanced and elegant with notes of moss and wet stones, and the seamless palate has pungent flavors and great length and persistence. 1,731 bottles and 50 magnums were produced, a very short crop. It was bottled in November 2021.

2019 was the first vintage under the new ownership; it was a very good year with mild weather and a quiet harvest when they picked the grapes with no stress. The 2019 Emilio Rojo is a blend of all the grapes in the now organically and biodynamically farmed (but not certified) vineyard—Treixadura, Godello, Albari?o, Torrontés, Loureira, Caí?o Blanco, Lado, etc. The grapes were picked in two passes and fermented with indigenous yeasts in stainless steel followed by 14 months in tank. It has 12.5% alcohol, a pH of 3.42 and 6.9 grams of tartaric acid per liter (acidity). Emilio Rojo sold to Carraovejas in June 2019, and unfortunately, his wife died in November, so he was not involved in the harvest. This is still young but is clean and expressive, with lower acidity and some smoky and nettle notes from the Treixadura. This vintage aged for a shorter time with the lees but spent more time in bottle, as it was bottled in December 2020 and was kept for a couple more years before it was released. 2,190 bottles and 300 magnums produced.

There's a zesty sensation on the palate of this tangy, light-bodied white, enlivening the aromatic profile of steeped raspberry, dried mint and pink grapefruit peel notes. Minerally finish. Treixadura, Loureiro, Godello and Albari?o. Drink now through 2025. 210 cases made, 23 cases imported.??–AN??Region: Spain / Ribeiro Select to Add

The paler and aromatic 2017 Emilio Rojo has a developed nose with notes of yeast and moss. It's polished and velvety and finishes dry with the granite sensation and the granularity that gives it texture. With time in the glass, it turns quite honeyed.