Designation of Origin
The slopes were the best grapes are grown.
Viña Costeira wines belong to the oldest Galician Designation of Origin and possibly one of the oldest in Europe: Ribeiro PDO. Its variety diversity is one of the richness Ribeiro has had through history. Different vines contribute to the region’s landscape, which in turn is not a uniform monoculture, but a surprising tapestry. Its richness provides the wine with incredible aroma and nuance combinations.
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
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.
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.
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.
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.
Las distintas subzonas de la D.O. Ribeiro son vendimiadas por separado, debido a su potencial enológico y de maduración. Se busca el equilibrio entre grado y frescor, para elaborar vinos de un perfil varietal que reflejen las características singulares de la comarca.
En la recepción de uva se lleva a cabo un riguroso proceso de selección, para elaborar de modo independiente los distintos lotes destinados para cada tipo de vino.
En las bodegas Ribeiro se obtienen el mosto en prensas neumáticas cerradas y se fermentan las distintas variedades y orígenes por separado, dejando las mezclas para el invierno, en el momento del ensamblaje.
Los vinos recién fermentados pasan por un breve periodo de crianza sobre lías, para aumentar su complejidad y potencial de guarda. Posteriormente, se ensamblan los distintos lotes y se pasan por frío para terminar de afinarlos y prepararlos para el embotellado.