Another gem from Luis Rodríguez, this time a red — and a lovely showcase of the lesser-known native grapes that make Ribeiro so interesting. It's a blend of Brancellao, Caíño and Ferrol, hand-harvested and made with the same low-intervention care as his whites: spontaneous fermentation, a year in used French oak, then another resting in bottle. Just 7,800 bottles made, so very much a limited, artisan wine.

Fresh, delicate and inviting, with floral notes and bright red fruit layered with gentle spice, earth and a savoury hint of roasted meat. The palate is balanced and textured, with fine granite-driven tannins, a subtle saline lift and vibrant acidity. Elegant, earthy and energetic, finishing long with a real mineral edge.