Designation of Origin
Ribeiro
The slopes were the best grapes are grown.
Treixadura, Torrontés, Loureira, Lado, Albariño y Godello are the great varieties of native grape that take part in the elaboration of the white wines and they take their freshness, aromas and body from them. Caiño, Brancellao, Sousón, Ferrón and Mencía are the protagonists of the red wines, tasty and of a growing quality.
Our vineyards are located through the Ribeiro region, in a valley formed by Miño river and its tributaries Avia and Arnoia, a privileged location that favors the vine cultivation since the weather conditions are ideal.
The soil, of granitic origin and oriented to the south, are arranged in “costeiras”, which is the name that, historically, was given to the best hillsides exposed to the sun where the best grapes are cultivated. In addition, it is a territory where the thermal springs result in a major difference, making the area one of the most important thermal tourism destinies on a European basis.
Ribeiro PDO elaboration process
Vintage
The different sections in the Ribeiro PDO are harvested separately, due to their enological potential and its ripening. We look for freshness and degree to elaborate wines of a varietal profile that reflect the distinctive features of this area.
Selection
A rigorous selection process is carried out upon the reception of the grapes to independently elaborate the different batches set aside for each wine type.
Fermentation
In Ribeiro’s factories the grape juice is obtained by means of a closed pneumatic press and the different varieties and origins are fermented separately, leaving the blend for winter.
Maturation
Wines that have just been fermented go through a brief period of aging on lees to boost their complexity and storage capacity. After that, different batches are blended and cooled to finely tune them and prepare them for bottling.
Vintage
The different sections in the Ribeiro PDO are harvested separately, due to their enological potential and its ripening. We look for freshness and degree to elaborate wines of a varietal profile that reflect the distinctive features of this area.
Selection
A rigorous selection process is carried out upon the reception of the grapes to independently elaborate the different batches set aside for each wine type.
Fermentation
In Ribeiro’s factories the grape juice is obtained by means of a closed pneumatic press and the different varieties and origins are fermented separately, leaving the blend for winter.
Maturation
Wines that have just been fermented go through a brief period of aging on lees to boost their complexity and storage capacity. After that, different batches are blended and cooled to finely tune them and prepare them for bottling.
