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Winemaker: Marcial Pita
Variety: 92% Treixadura, 8% Albariño
Farming: Sustainable with Organic/Regenerative practices
Terroir: Surrounded by mountains, the climate of Ribeiro is in a transitional zone of mostly cold Atlantic winds and, to a lesser degree, a warm continental and Mediterranean influence. The result is that winters can fall below freezing and there’s plenty of rain. In the summer and fall it becomes like a pressure cooker but remains dry and warm enough to achieve the right phenolic balance and optimal ripeness to best express the specific nuances of the region. The Ribeiro is a perfect place for viticulture because of the diversity of grape varieties and soil types. This wine comes from three different vineyard parcels that exist within a five-mile radius of each other.
Vinification: Fermented with indigenous cultured yeasts from the area for 10-20 days depending on variety and plot; maximum temperature during 16-17 degrees C. First SO2 addition is made at the press (20ppm) and there are no malolactic fermentations allowed. The wine is fined and filtered.
Aging: Aged in a mixture of 600-liter French oak barrels and stainless steel for 3-4 months on the lees then bottled after 6-9 months. Battonage is employed depending on the year.
Tasting Note: Savory, Honey, Sweet Citrus, Stone Fruit, Sweet Green and Dried Herbs, Mineral