Peza do Rei is fermented and aged in stainless steel and sees no oak at all. It is a light bodied, sappy, mineral red with crunchy red fruits (redcurrant/cranberry) and refreshing acidity. Try with local chorizo stew, cured meats, even the local pulpo a la gallega (octopus with paprika and olive oil) is a great match.

“Regular readers will know that I love red wines from this part of northwestern Spain, and this was one of my favourite wines of the tasting; fresh juicy raspberry and cherry fruits, with a lovely minerality. I could drink this all night long.” John Wilson IRISH TIMES BOTTLES OF THE WEEK