R. Parker (93/100)
There is now also a red 2018 Cíes Tinto, a blend of Caíño, Loureiro and Espadeiro from the village of Meaño, sourced from vines ranging between 40 and 60 years of age on sandy granite soils. The destemmed grapes fermented in stainless steel tanks and open-top oak barrels with indigenous yeasts and matured in 225- and 500-liter oak barrels for one year. It's quite floral with a spicy twist, with the finesse of the vintage. All the grapes fermented together, and they are very integrated. The palate reveals fine minerality, granite granularity and vibrant flavors. Only 600 bottles were filled in March 2020.