Adegas Guímaro San Pedro Ribeira Sacra DO 0,75 ℓ

What kind of wine is itGuímaro San Pedro by Guímaro is a red wine from Ribeira Sacra made from Mencía, with contributions from Brancellao and Grenache. The wine displays a structured profile and aromatic complexity that reflect the local slate soils. Fermentation takes place with 40% whole clusters, while ageing is carried out for 18 months in large oval casks. This process accentuates freshness and minerality and offers a sense of place with good potential for evolution.Where it comes fromGuímaro San Pedro originates from the Amandi subzone in the heart of Ribeira Sacra, on steep terraces overlooking the Sil River. The Atlantic climate is moderated by the vineyards' exposure, and the grapes ripen slowly. Slate soils, enriched with iron oxides, quartz, and mica, contribute to pronounced minerality and a balance between acidity and structure, with a strong territorial identity.How it is madeHarvesting is carried out by hand in crates, with double grape selection in the vineyard and cellar to ensure quality. Fermentation occurs with 40% whole clusters. Ageing continues for 18 months in large oval casks. This approach preserves the expression of the terroir and the wine’s freshness.Tasting notesGuímaro San Pedro presents a deep garnet colour with violet highlights. On the nose, ripe red fruits like cherry and morello, with hints of violet and earthy notes typical of slate, emerge. Subtle sweet spices and gentle toast come from the ageing in wood. On the palate, it is full-bodied, with polished tannins, balanced acidity and a mineral savouriness that lengthens the finish, recalling red fruit and wet stone.Food pairingsGuímaro San Pedro pairs well with roasted red meats, beef stews and braised game. Its structure matches perfectly with aged hard cheeses such as Tetilla and San Simón da Costa. For a regional pairing, it is ideal with Galician-style octopus and cocido gallego, dishes that enhance the wine’s savouriness and depth.Serving suggestionsGuímaro San Pedro reveals its full complexity between 5 and 10 years after harvesting. Its structure and balanced acidity allow cellaring, which enhances depth and harmony. Serve at 16–18 °C, and open the bottle at least one hour beforehand to encourage oxygenation and aromatic expression.