Ribeira Sacra DO Cepas Viejas 2024 Adegas Guímaro

What type of wine is it

Guímaro Cepas Viejas by Guímaro is a still white wine from the Amandi subzone in Ribeira Sacra. It is mainly made from Godello, with Albariño, Treixadura, and sometimes Dona Branca, and has a medium-full body with an elegant texture. Spontaneous fermentation with indigenous yeasts and aging on the lees in neutral French oak barrels gives it freshness and complexity, while the wine retains its varietal character with good aging potential.

Where it comes from

It originates from the steep hillsides of the Amandi subzone along the Sil River in Galicia. The vineyards, situated at 300 to 500 meters above sea level, grow on soils of slate, granite, and sand. The Atlantic climate with significant temperature swings encourages minerality and freshness, while the local winemaking tradition tied to medieval monasteries is reflected in its authentic aromatic profile.

How it is produced

The grapes are hand-harvested in small crates to protect the integrity of the bunches. After a cold maceration on the skins for 24–30 hours, fermentation occurs spontaneously in stainless steel with native yeasts. Aging continues for 6–10 months in neutral French oak barrels without bâtonnage, preserving the wine’s vibrancy. The absence of fining and filtration may result in slight cloudiness, a sign of a minimally interventionist approach.

Tasting notes

It displays an intense golden yellow color, sometimes hazy due to the lack of filtration. The nose is complex, with white-fleshed fruit like pear, apple, and quince, notes of white flowers, fennel, and a pronounced saline minerality. On the palate, it offers medium-full body, a creamy texture due to lees aging, and lively acidity that ensures freshness and good length.

Food pairings

The freshness and aromatic complexity of Guímaro Cepas Viejas make it a great match for seafood, shellfish, and mollusks, especially fresh oysters. It also pairs well with traditional pulpo a la gallega, highlighting the contrast between minerality and savoriness. It is also convincing with galician empanada of blue fish or a baked sea bass fillet with aromatic herbs.

When to serve

This white is best enjoyed within the first two years for its fragrant and lively profile, with the potential to evolve for up to five years if properly stored. Serve at 10–12 °C to appreciate its aromas, structure, and balance between acidity and smoothness.