Ribeira Sacra DO Finca Meixemán 2023 Adegas Guímaro

What type of wine it is

Guímaro Finca Meixemán is a red wine from Ribeira Sacra, made from Mencía and native varieties such as Brancellao, Merenzao, Garnacha, Mouratón, Negreda, and Sousón. The winemaking follows traditional practices with aging in French oak barrels for 12 months. This process enhances its structure and freshness, offering a balanced profile with good aromatic depth and the ability to age over time. Attention to artisanal craftsmanship expresses the character of the territory.

Where it comes from

The wine originates in Ribeira Sacra, a historic area of Galicia with steep terraces along the Sil River. Vineyards over seventy years old are located between 350 and 450 meters on poor granite soils that promote marked minerality. The climate was favorable at the end of the season, resulting in a balanced harvest.

How it is produced

The winemaking follows traditional methods that respect the fruit. This is followed by an aging phase that completes the expression of the wine, with twelve months in French oak barrels. The method preserves the integrity of the fruit and creates harmony between structure and aromas.

Tasting notes

Garnet color with violet reflections. The nose shows complexity with notes of ripe red fruits such as cherry and raspberry, enriched by spices and subtle hints of tobacco. On the palate, it is full and enveloping, with integrated tannins supporting the structure. The fresh acidity balances the body, and the persistent, slightly spicy finish confirms balance and vibrancy.

Food pairing

Pairs well with grilled red meats, roast veal, and braised game. Among regional dishes, it enhances "estofado de ternera gallego" and meat empanadas. Warm "cocido gallego" highlights the structure and freshness of the wine. Good acidity and soft tannins also make it suitable for semi-aged cheeses like tetilla and San Simón da Costa.

When to serve

Guímaro Finca Meixemán is ready to drink in its early years and can show evolution with some aging. As an oenological suggestion, it is advisable to open the bottle at least one hour before or to use a decanter for better aromatic expression. Serve at a temperature between 16 and 18 °C to enhance aromas and pleasantness on the palate.