Lalocura - Tobasiche - Espadín

Spend any amount of time in Santa Catarina Minas, and you’ll see lots of tobasiches and lots of espadines everywhere you look. Lucky for us, the two varietals go together incredibly well. Espadín provides a nice, wide base for the tightly wound flavors of tobasiche to unpack themselves, and tobasiche’s distinctive woody notes help add some curves to the otherwise straight ahead espadín.

This 50/50 mezcla has become a staple for Lalo, who produces it throughout the year to be bottled as is, or used as the base in his pechuga and gusano batches.