Tri-Vin Imports, Inc., welcomes new brands for May. Wine offerings from Portugal include Lab Vinho Verde Rosé and Lab Vinho Verde White, produced by the Casa Santos Lima wine estate located in the Alenquer county, north of Lisbon. From Argentina’s famed wine-producing region comes Bodega Mendoza Vineyards Reserve Malbec 2018, Bodega Mendoza Vineyards White and Bodega Mendoza Vineyards Rosé. Masottina Prosecco Brut, in both 750 ml and mini, is from Prosecco di Treviso of Veneto, Italy. New from producer Reserva de la Tierra Wines and Vineyards in Spain are Curious Rosé, Curious Red and Curious White, all from the Tierra de Castilla region. Monte Ory Rosé hails from Navarra, Spain, with the brand linked to the Navarra Kingdom and one of its frontiers, the peak of Ori, a bridge between France and Spain. In spirits, newly added Mezcal Mitre Origen is produced in Santiago Matatlán, Oaxaca, “The Mezcal Capital of the World,” on the Ruta del Mezcal.
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- Lab Vinho Verde Rosé is a bright pink blend of Vinhão, Espadeiro and Touriga Nacional.
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- Lab Vinho Verde White is a fresh and light wine made from Arinto, Loureiro, Trajadura and Avesso grapes.
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- Bodega Mendoza Vineyards Reserve Malbec is a Lujan de Cuyo expression with intense color and aromas. Bodega Mendoza Vineyards White is made of 100% Torrentes grapes, delicate and complex. The Rosé is pale pink in color with deep aromas of violets and blackberries from the early harvest.
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- Produced from Glera grapes, Masottina Prosecco Brut offers scents of honeysuckle and white stone fruit in a fresh and polished sparkling wine at 11% ABV.
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- Curious Rosé, a Tempranillo and Garnacha blend; Curious Red, a Merlot at 13% ABV; and Curious White, a Sauvignon Blanc, each from Spain’s Tierra de Castilla region.
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- Bright pink and refreshing, Monte Ory Rosé is a 60% Garnacha and 40% Tempranillo blend.
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- Mitre Mezcal is made in Santiago Matatlán, Oaxaca, by second- and third-generation Maestros Mezcaleros Don Tacho and his sons, Joel and Laurentino. It is traditionally produced using maguey espadín cooked in a stone oven, horse-drawn tahona and copper distillation.
