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Ribeiro

The flourishing trade and appreciation for Ribeiro wines are reflected in the approval of a decree that lists the prices of food that were marketed in Santiago de Compostela in 1133. Among them, Ribeiro wine is listed as the most expensive of how many were sold in the town. A few centuries later the English would become the main customers for the product outside the peninsula.

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Ribeiro

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The Ribeiro Designation of Origin is located in Galicia, on the northwestern edge of the province of Ourense and at the confluence of the valleys formed by the Miño, Avia and Arnoia rivers. A region 45 km. from the Atlantic Ocean, in a very particular area with excellent aptitude for growing grapes. With an approximate extension of 2,500 hectares, the production area of ​​the wines protected by the Ribeiro denomination of origin includes the municipalities of Ribadavia, Arnoia, Castrelo de Miño, Carballeda de Avia, Leiro, Cenlle, Beade, Punxín and Cortegada; the parishes of Banga, Cabanelas and O Barón, in the municipality of O Carballiño; the parishes of Pazos de Arenteiro, Albarellos, Laxas, Cameixa and Moldes in the municipality of Boborás; the places of Santa Cruz de Arrabaldo and Untes in the town hall of Ourense, and from the town of Toén the places of Puga, A Eirexa de Puga, O Olivar, the town of Feá and Celeirón and the parish of Alongos; and the A Touza place of the San Amaro town hall.

Traditionally, in the territory of the D.O. Ribeiro has a great presence and relevance the figure of the viticulturist. Currently, there are about 5,500 registered which, together with 115 wineries and colleiteiros represent the productive structure of the appellation. With some 2,500 hectares of vineyards and an average production of 14 million kilos of grapes, Ribeiro is a designation of origin characterized by its great subdivision and diversification. A wine heritage that represents the Galician essence due to its landscape, territory and human factor.

Varieties of native grapes

Ribeiro wines are made by wise blends of native varieties, each one contributing its peculiarities to obtain authentic and genuine wines:

  • White Ribeiro: Among the Ribeiro white grape varieties we will differentiate between,
    White preferred: Treixadura, Torrontés, Godello, Albariño, Loureira, Lado and Caíño blanco.
    White authorized: Palomino and Albillo.

  • Red Ribeiro: Among the varieties of red grapes from Ribeiro we will differentiate between,
    Preferred reds: Caíño longo, Caíño bravo, Caíño red, Ferrón, Sousón, Mencía and Brancellao.
    Authorized reds: Garnacha Tintorera and Tempranillo.

White varieties

  • Godello: Also known as Verdello, it is the most extended White variety. Its main characteristic is a small compact bunch with soon ripening. Elegant wines, fruity, glyceryl and full-bodied.
  • Treixadura: Also known as Verdello Louro, it is the second most extended white variety, medium size bunch and fat skin make it ripen later. Very aromatic, floral scent, balanced and elegant wines.
  • Albariño: Vary scarce variety in the zone. Its loose bunch makes it ripen late and is a compliment for other varieties.
  • Loureira: It represents a very low percent of the white varieties grown in the zone, bay scent and high acidity; it is used with other varieties. Stretched bunch and fat skin makes it ripen later.
  • Lado: It is the sixth most widely represented autochthonous white variety in the area. It provides wines with peculiar fruity and spicy aromas with a fresh mouth but short in extract.
  • Caíño Blanco: Vary scarce variety in the zone. Its loose bunch makes it ripen late and is a compliment for other varieties.
  • Torrontés: The wines it produces are very aromatic and peculiar, with predominantly fruity and floral scents and hints of hay.

Red Varieties

  • Mencía: It´s the most extended red variety of the zone. Medium and compact bunch. Late ripening. Its wines are red cherry coloured, markedly forest fruit character and a lingering and elegant aftertaste. Well grown offers great quality wines and with personality.
  • Ferrón: Also called Ferrol, it is the fifth native red variety planted in the D.O. Ribeiro. It is usually used mixed with other varieties providing aroma and volume in the mouth to the wines.
  • Brancellao: It is characterized by its good aromatic expression and glyceric contribution. Agronomically, it is a variety of medium production, semi-upright and horizontal growth, which is easy to reach maturity.
  • Caíño Tinto: Scarcely extended in the zone, but not less important than other. Fruit scent and high acidity makes this variety ideal for Vintage, always complementing with others.
  • Caíño Longo: It is characterized by its great aromatic potential and is not usually used as a monovarietal, but it is very common as a complementary product, providing the wines with aromatic complexity and intensity.
  • Caíño Bravo: Variety characterized by its intense freshness and acidity. It barely represents 0.02% of the production but is usually mixed to achieve an aromatic fruit and citrus contribution.
  • Sousón: Very scarce in the zone. When ripe gives a lot of colour, strong aroma and significant bodied. This variety is ideal for Vintage wines.

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White varieties

  • Godello: Also known as Verdello, it is the most extended White variety. Its main characteristic is a small compact bunch with soon ripening. Elegant wines, fruity, glyceryl and full-bodied.
  • Treixadura: Also known as Verdello Louro, it is the second most extended white variety, medium size bunch and fat skin make it ripen later. Very aromatic, floral scent, balanced and elegant wines.
  • Albariño: Vary scarce variety in the zone. Its loose bunch makes it ripen late and is a compliment for other varieties.
  • Loureira: It represents a very low percent of the white varieties grown in the zone, bay scent and high acidity; it is used with other varieties. Stretched bunch and fat skin makes it ripen later.
  • Lado: It is the sixth most widely represented autochthonous white variety in the area. It provides wines with peculiar fruity and spicy aromas with a fresh mouth but short in extract.
  • Caíño Blanco: Vary scarce variety in the zone. Its loose bunch makes it ripen late and is a compliment for other varieties.
  • Torrontés: The wines it produces are very aromatic and peculiar, with predominantly fruity and floral scents and hints of hay.

Red Varieties

  • Mencía: It´s the most extended red variety of the zone. Medium and compact bunch. Late ripening. Its wines are red cherry coloured, markedly forest fruit character and a lingering and elegant aftertaste. Well grown offers great quality wines and with personality.
  • Ferrón: Also called Ferrol, it is the fifth native red variety planted in the D.O. Ribeiro. It is usually used mixed with other varieties providing aroma and volume in the mouth to the wines.
  • Brancellao: It is characterized by its good aromatic expression and glyceric contribution. Agronomically, it is a variety of medium production, semi-upright and horizontal growth, which is easy to reach maturity.
  • Caíño Tinto: Scarcely extended in the zone, but not less important than other. Fruit scent and high acidity makes this variety ideal for Vintage, always complementing with others.
  • Caíño Longo: It is characterized by its great aromatic potential and is not usually used as a monovarietal, but it is very common as a complementary product, providing the wines with aromatic complexity and intensity.
  • Caíño Bravo: Variety characterized by its intense freshness and acidity. It barely represents 0.02% of the production but is usually mixed to achieve an aromatic fruit and citrus contribution.
  • Sousón: Very scarce in the zone. When ripe gives a lot of colour, strong aroma and significant bodied. This variety is ideal for Vintage wines.

Plurivarietal wines such as Rosal and Condado do Tea, incorporate other varieties of the subzone such as Loureira and Treixadura, respectively. These wines have an intense aroma, with a slight acidity, and are complex in the mouth, where the influence of the varieties of the area provide differentiating nuances with plant and floral sensations in the nose provided by linalool (rose) and hexanol (vegetable).

 

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Monterrei white and red wines subjected to aging process in oak barrels can use the terminology of Barrica, Crianza, Reserva and Gran Reserva.

These wines have a minimum of 12% of alcohol if red and white wines 11,5% and a volatile acidity of 1 gram per litre up to 10% alcohol and 0,06 grams per litre more for each alcohol content that is over 10% and a minimum total acidity of 4,5% tantric per litre and a sulphur content not over 160mg per litre.

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