The first sip reveals a medium-bodied wine with a smooth, approachable texture. The red fruit flavors burst forth, mirroring the nose, complemented by a touch of blackberry and a hint of dark chocolate. Well-integrated tannins provide a gentle grip, leading to a long, satisfying finish. A nuanced acidity keeps the palate refreshed, making this wine incredibly versatile. You may also detect subtle notes of licorice and a savory, almost balsamic quality that evokes the Nero d'Avola. Nectar de Campo translates to “nectar of the fields” in English, and as the name states this wine is a blend of all of the red grapes from the winery’s estate vineyards except the Nebbiolo. All grapes were picked on the same day and cofermented on native yeast, (some full cluster) for a period of 12 days in stainless steel tanks. The wine was then pressed from the skins and left to age on the lees for a period of 6 months in stainless tanks before being bottled without filtration or fining. Founded in 2015, this is one of the first wineries in Mexico to be based fully in Valle de Ojos Negros, and also one of very few to have vineyards certified organic by the CCOF.