Quinta da Muradella "Candea" Monterrei Tinto '22

Quinta da Muradella, based in the Monterrei appellation of southern Galicia, is a winery that resonates with authenticity and commitment to crafting exceptional wines. Helmed by the visionary winemaker José Luis Mateo, this estate has gained acclaim for producing wines that eloquently express the distinct terroir of the region. Monterrei has a long history of wine production dating back to Roman times. It is situated in the central part of Galicia, extending from the border of Portugal.

Established in 1991, Quinta da Muradella began with two plots initially cultivated by José Luis’s father for household consumption and to sell at the family bar in the center of the village of Verín. Over the years, José Luis expanded his holdings, experimenting with various grape varieties, all the while remaining dedicated to the principles of organic farming. The philosophy at Quinta da Muradella revolves around allowing the vineyard’s balance to take center stage. Influenced by the teachings of maverick winemaker Raúl Pérez, José Luis vinifies plots separately, adapting to the unique characteristics of each vintage. It’s also worth noting that Monterrei can be a brutally difficult place to make wine—especially farming organically. Humidity and constant disease pressure mean José Luis often loses a meaningful portion of his crop, making wines like these, at this price, a true rarity. And in a region where so much of the production is dominated by larger, more commercial producers, Muradella stands out as the real thing.

Luis created “Candea” as an introduction to the wines of Muradella. He purchases the grapes from a good friend of his, who also works in the vineyard with a similar attention to quality. The 2022 “Candea” Tinto is an energetic expression of inland Galicia: fresh, mineral, and driven more by sapid red fruit and savory spice than sheer weight. It’s the kind of red that drinks beautifully at the table—serve it with a classic Cocido (pork-based stew) or even with grilled octopus drizzled in olive oil and dusted with pimentón.