Luis is the unsung hero Riberio. He produces some of the most exquisite wines from many mirco-terroirs, working with nearly extinct & indigenous grape varieties. The A Texia comes from the town of Ribadavia, fermented with native yeasts, in 23hl foudres, rest on the lees for a year and then let to rest in bottle for a year. Aromatic, lush, and textured with notes of honeysuckle and sea salt – a lovely and quite serious vino branco to pair with rich ocean creatures and poultry in sauce.
Pairing: Poultry in a rich sauce, lobster and crab meat
Grape: Treixadura (mostly), Godello, and Albariño
Viticulture: lutte raisonée - no herbicides
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