Mosquita Muerta ‘Pispi’ 2018



From five separate vineyard plots, the grapes are hand-harvested from each terroir at different dates in order to find the ideal ripeness and expression. The Petit Verdot and Bonarda are co-fermented in concrete egg-shaped vats, the remaining components fermented separately in stainless steel tanks. 40% of the wine is aged in second use French oak barrels for 12 months, with final blending taking place then.

Rich and full-bodied, blackberry, damson and black plum dominate the palate initially, with smooth, chocolately tannins taking over the mid-palate, and vanilla, black pepper and exotic spices coming through on the finish. Pispi combines power and concentration with a real elegance and refinement, smooth and velvety, complex and long.

  • Full, rich, complex
  • 750ml
  • 14% Alcohol
  • Cork
  • Drink by 2026
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Producer: Mosquita Muerta Wines

Mosquita Muerta — “dead mosquito” — began in 2010 when José Millán, along with his daughters Marisel and Melisa, burst onto Mendoza’s wine scene with a determination to develop premium reds at an affordable price.

The branding of the company, a reaction against the ‘intellectualisation of wine’, is a tongue-in-cheek homage to the women in José’s life — the logo is a cross with five letters M, for the name of his four daughters and his wife, Marisa. With names such as Cordero con Piel de Lobo (“sheep in wolf’s clothing”) and Perro Callejero encuentra tu hueso de oro (“stray dog looking for his golden bone”) the wine labelling is striking and darkly humorous.

The winery has a thousand hectares scattered in vineyards located in Gualtallary, Vista Flores, Chacayes, Tupungato, La Consulta, Los Arboles, Altamira, Perdriel and Medrano with winemaker Pablo Bassin dedicated to finding the perfect potential of  varietal and soil matches. The grapes are carefully hand harvested and fermented in French oak barrels and concrete tanks, with the proportions of each maturation method varying across the range.

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