Cultivated since Roman times, Ribeira Sacra’s steep terraced vineyards are some of the most picturesque and treacherous to work in the world of wine - think Douro, Cote Rotie, or Mosel. Like those most dramatic terruños, winegrowing here is not for the faint of heart; it takes spirited determination, unwieldy optimism, a sense of tradition, and a willingness to collaborate. All of these qualities are embodied by the young Pedro Rodríguez of Guímaro, our colleteiro in Ribeira Sacra.
From 6 hectare in Amandi planted primarily to 40 to 60 years old vine Mencía, along with other native Galician varieties. All of the grapes were hand-harvested together and spontaneously fermented with 100% whole clusters in open-top oak vats with a 40-day maceration. Half of the wine was raised in foudre and the other half in used 225 & 500L French barrels for around one year. The finished wine was bottled without fining or filtration.