40% Caíño Longo, 20% Brancellao, 20% Espadeiro, 15% Sousón, and 5% Caíno da Terra
This distinctive red is made in Spain's northwestern Ribeiro region, where rare grape varieties thrive. The wine was partly aged in clay amphorae and a layer of alcohol-consuming yeast (flor) was allowed to develop, as in the wines of Jerez and the Jura in France. With subtle aromas, it's elegant and open-knit on the palate, with a mellow acidity that gives inner life. You'll find a stony, savory infusion to the fruit, which peaks out in the mid-palate before tapering into a lightly chewy - almost edible - finish. This is perfect wine for a range of classic Spanish dishes. Farming is sustainable, and sulfite addition at bottling is minimal.
"Iago Garrido may be destined to become one of Spain’s most influential winegrowers. In 2014 this former professional soccer player buried an amphora filled with Treixadura in the middle of his granite vineyard inside Ribeiro’s Avia River Valley. Initially convinced he had made a mistake with the discovery of a flor yeast veil, he later realized this errant shot actually hit a vein of gold that went on to define the direction of his wines. What makes Iago’s wines special is not only that he welcomes the influence of flor, or that he is committed to biodynamic practices in his cellar and the vineyards he owns and the ones he works directly himself, and to only using a minuscule dose of sulfur in his wines, it’s his razor-sharp attention to detail coupled with his openness to take in the ideas and opinions of others. " - THE SOURCE IMPORTS
This distinctive red is made in Spain's northwestern Ribeiro region, where rare grape varieties thrive. The wine was partly aged in clay amphorae and a layer of alcohol-consuming yeast (flor) was allowed to develop, as in the wines of Jerez and the Jura in France. With subtle aromas, it's elegant and open-knit on the palate, with a mellow acidity that gives inner life. You'll find a stony, savory infusion to the fruit, which peaks out in the mid-palate before tapering into a lightly chewy - almost edible - finish. This is perfect wine for a range of classic Spanish dishes. Farming is sustainable, and sulfite addition at bottling is minimal.
"Iago Garrido may be destined to become one of Spain’s most influential winegrowers. In 2014 this former professional soccer player buried an amphora filled with Treixadura in the middle of his granite vineyard inside Ribeiro’s Avia River Valley. Initially convinced he had made a mistake with the discovery of a flor yeast veil, he later realized this errant shot actually hit a vein of gold that went on to define the direction of his wines. What makes Iago’s wines special is not only that he welcomes the influence of flor, or that he is committed to biodynamic practices in his cellar and the vineyards he owns and the ones he works directly himself, and to only using a minuscule dose of sulfur in his wines, it’s his razor-sharp attention to detail coupled with his openness to take in the ideas and opinions of others. " - THE SOURCE IMPORTS
