Mimo is a collaboration between Peruvian Pisco legend Pepe Moquillaza and Matias Michelini.
Here they’ve co-fermented a Criolla variety (Albilla) with Moscatel, left the blend on its skins for five months and then aged it in large format barrels – where I presume (from the name) that it developed a layer of flor yeast.
The nose has an enticing character of citrus essential oils and grapefruit pith. I was struck by the nice acidity in this wine too. I’ve found that Criolla varieties on their own can sometimes be a bit lacking in that department, so the Moscatel really seems to help.
There’s a salty, almost umami character, and the wine feels quite savoury on the finish, with fine tannins adding texture. Pepe says that “the soils and the weather must speak” in these wines. The vineyards are at about 400 meters above sea level, with sandy soils and a very dry climate.
The winemaking is natural, with no filtration or fining, and as far as I understand, no added sulphites either.
I did find that after a couple of days open, the wine lost fruit and started to show more oxidative characters.