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Guímaro started with simple jovenes, young wines showing the slate-driven freshness of lush red fruit and supple texture that Amandi is famous for. Over time, Pedro dialed in the family's vineyards, improved farming with guidance from Raúl Pérez, and revived almost-forgotten local varieties like Caiño, Brancellao, Merenzao, and Sousón. These heirloom grapes now add brightness and acidity in hotter vintages, while old-vine Mencía remains the backbone of the estate.
- Rebekah
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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 of the Douro, Cote Rotie, or the Mosel. Like those most dramatic terruños, winegrowing here is not for the faint of heart; it takes spirited determination, eternal optimism, a sense of tradition, and a willingness to collaborate. Pedro Rodríguez of Adegas Guímaro embodies all of these qualities.
Mencía from many plots of vines around Ribeira Sacra with an average age of 40 years old. The soils are slate, granite, and sand and the wine is fermented and raised in stainless steel tank.
- JPS
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