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Guímaro - Godello - Ribeira Sacra, Galicia, ES - 2018
Guímaro - Godello - Ribeira Sacra, Galicia, ES - 2018
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Load image into Gallery viewer, Guímaro - Godello - Ribeira Sacra, Galicia, ES - 2018

Guímaro - Godello - Ribeira Sacra, Galicia, ES - 2018

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From multiple plots in and around Amandi planted on slate, granite, and sand, this un-oaked Godello from Guímaro is fresh, aromatic, and wonderful to pair with any seafood dishes.  --- 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. Pedro descends from a long line of _colleteiros _working in the Amandi area, Ribeira Sacra’s most prime subzone with south facing vineyards planted on slate, called _Losa _locally, just above the river Sil. His parents Manolo and Carmen still work the vineyards daily. They also maintain a small finca_[ ](http://www.josepastorselections.com/)_of mixed agriculture, very common in Galicia, raising chickens, rabbits, pigs, and cultivating a sizable vegetable patch. The culmination of the family’s agrarian traditions manifested with the establishment of their _adega_, or winery, in 1991. In the early 2000’s Luis Buitrón introduced Pedro to the great winemaker Raúl Pérez of Bierzo. Raúl helped Pedro see the potential of his old vine holdings to produce profoundly expressive and age-worthy single plot wines. This led to significant improvements in the vineyard, such as reducing yields of the commonly over-cropped Mencía grape, eliminating chemicals in the vineyards, and paying attention to the different plots’ expositions, which greatly helps to preserve natural acidity in the grapes. Old-fashioned winemaking methods were reclaimed as well: wild yeast fermentation, foot treading in open-top vessels, _raspón[ ](http://www.josepastorselections.com/)_(stems) inclusion, working with low sulfur, and aging in used barrels. This approach gives us Finca Meixemán, Finca Capeliños, and the new Finca Pombeiras, some of the most distinctive and age-worthy wines being produced today on the “Sacred Banks”. Never resting on his laurels, Pedro is leading his estate to organic certification. He has undertaken a massive project of planting heirloom grape varieties_ _at the highest elevations in Amandi. Grapes like Caiño, Merenzao (Trousseau), Souson, Albariño and Treixadura will soon be part of Pedro's never-ending search for authenticity in his native land. With this ever-evolving approach, no doubt, the future is looking bright at Guímaro.   
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