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Garro (also known as Mandó) is an exceptionally rare and resurgent red grape variety from Catalonia (Spain), saved from the brink of extinction. It produces elegant, fresh, and medium-bodied red wines. Smelling of wild berries, flowers, and subtle spices, Garro wines are the perfect choice for those seeking uniqueness, authenticity, and a smooth, less tannic flavor.
Read moreSince the cultivation areas for this variety worldwide are microscopic, any Garro wine is a true exclusive. When choosing, the most important thing is to evaluate the winemaking style.
Most commonly, this variety is used as a luxurious "spice" in blends with other regional grapes, providing them with much-needed acidity, perfumed aromas, and lightness. However, the very best Spanish winemakers (such as the Torres family) also bottle small batches of 100% Garro wine. These pure wines surprise with their silky texture, low alcohol content, and vibrant, spring-like fruitiness, reflecting the unique Catalan terroir.
Due to its freshness and subtle tannins, Garro wine is incredibly food-friendly. It pairs flawlessly with traditional Mediterranean appetizers (Tapas), roasted poultry, pasta dishes with light sauces, wild mushroom risotto, and mild, semi-hard cheeses. It is recommended to serve this wine slightly chilled (14–15 °C).
After the phylloxera epidemic and a mass shift towards higher-yielding international varieties, Garro nearly vanished from Spanish vineyards. In the late 20th century, visionary winemakers launched a program to find and restore ancient, forgotten Catalan varieties. The few old Garro vines discovered were carefully propagated, and today the variety thrives once again, delighting wine lovers.
Although Garro features very fresh acidity, its elegant nature and light tannins mean it is not usually designed for decades of aging. It is best enjoyed relatively young (within 3–6 years of the harvest) when its perfumed aromas of violets and fresh strawberries are at their most vibrant.
