Ribeiro

Styles

Principal grape varieties

Terroir

• Transitional climate: Mediterranean with attenuated Atlantic influence, moderated by mountain ranges to the west that block oceanic weather systems.
• Predominantly granitic, acidic soils with low water-holding capacity, set within rugged, uneven terrain.
• Marked diurnal temperature variation slows ripening and intensifies the aromatic profile and natural freshness of the wines.
• Vineyards planted on sun-facing slopes, with terraces built to facilitate cultivation and increase effective soil depth.
• Autumns drier than the surrounding Atlantic zones: this encourages natural raisining by limiting relative humidity and fungal risk.

• Farmers constructed terraces on sun-exposed slopes, creating a strongly anthropogenic landscape designed to overcome the challenges of ripening.
• El Tostado is made by raisining grape bunches in covered facilities with natural ventilation; Treixadura, with its thick skins, withstands this process particularly well.

• Highly aromatic, fruit-forward white wines with floral notes; well-balanced natural acidity with tartaric acid dominant over malic.
• El Tostado, a sweet wine made from raisined grapes, exceeds 120 g/l total sugars — a distinction achieved at the very limits of viable viticulture.

• Diurnal temperature variation and slow ripening intensify the aromatic character and natural freshness of the wine.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.

Sources

• National pliego de condiciones (PDF)
• eAmbrosia register (EU) — File number PDO-ES-A1123
• Official trade body site — D.O. Ribeiro