The Wines
These are nonconformist wines; they fear neither time nor formalities. They follow their own path, different every year.
Red
Red
Red
Red
White
Toasted
Since 1993
The entire process—from vineyard care to winemaking—is founded on the utmost respect, minimal intervention, and spontaneous fermentation using indigenous yeasts.
The wines maintain a natural balance throughout their evolution. They spend 8 to 12 months in second-use French oak barrels (ranging from 300 to 600 liters), followed by a period in steel tanks to complete maturation and allow for natural settling. This approach ensures a distinct character, rich in the nuances inherent to the native grape varieties.
After this period, the wine is bottled and rests in the cellar for several months before being released for sale.
Sulfur levels are kept below the limits recommended by Demeter.
We work the land using sustainable, manual practices, respecting natural rhythms and tending to each vine as a living legacy.
We cultivate native Galician varieties on the slopes of O Ribeiro, seeking authentic expression, diversity, and a deep connection to the land.
We age our wines in French oak barrels, seeking balance, subtlety, and respect for the identity of each vintage.
The winemaking is delicate and natural, with spontaneous fermentations and slow maturation that allow the grape and the territory to speak.