Ribeira Sacra DO A Ponte 2022 Adegas Guímaro

What kind of wine it is

Guímaro A Ponte by Guímaro is a red wine from Ribeira Sacra, in Galicia, made from a blend of Mencía, Caiño, Sousón, Brancellao, and Merenzao. It stands out for its complex structure and medium-full body, with a fine and well-integrated tannic texture. The aging takes place in used French oak barrels and large wooden vats, a choice that brings balance and a profile suited for ageing over time.

Where it comes from

The grapes come from vineyards on the steep terraces of Ribeira Sacra, between 420 and 550 meters above sea level. The soils include slate, iron, quartz, and mica, elements that enhance the mineral sensation. The southwest exposure and the cool climate with significant temperature variation promote slow ripening, preserving acidity and aromas. The landscape follows the course of the Sil River and a long local winemaking tradition.

How it's made

The grapes are harvested by hand in crates, then fermentation with whole clusters takes place in closed conical vats for about 50 days. After gentle pressing, the wine rests for six months in large wooden vats and then 12-13 months in 500-liter French barrels, where malolactic fermentation occurs. Bottling is performed without clarification or filtration, preserving the integrity of the aromatic profile.

Tasting notes

It presents a ruby red color with violet reflections. The nose offers ripe red fruits, cherry, and plum, with aromatic herbs, black pepper, and light toasted notes. On the palate it shows freshness, silky tannins, and a rounded body, with a persistent finish recalling fruit and spices, offering depth and harmony.

Food pairing

Guímaro A Ponte pairs well with roast red meats, braised and stewed dishes, as well as semi-hard aged cheeses. It is also excellent with Galician specialties such as meat or fish empanada, and with national recipes like Piedmontese beef stew. The smooth tannins and fruity notes enhance richly flavored and spicy dishes.

When to serve it

This wine offers ageing potential of up to six years, thanks to its structure and balanced acidity. It is best served between 16 and 18 °C to highlight aromas and tannins. When young it shows vibrancy and freshness, while with a few years of aging it develops earthy and spicy nuances and maintains complexity and quality over time.