DO. Ribeiro

Historical documentation points out vines were already cultivated in Ribeiro in the 2nd century BC. However, it was the Benedictine and Cistercian monks who promoted the expansion of native varieties at the end of the first millennium.

Which varieties, you ask? Treixadura, Torrontés and Albariño when it comes to white grapes. Caíño Longo, Caíño Bravo and Ferrón, the reds.

But we decided to focus on only one. Godello was our choice.

Did You Know?


Godello is the third most cultivated grape in the area. It plays a decisive role in the tasting phase of Ribeiro wines, and is currently gaining great prestige.


The region’s tortuous orography causes a distinctive smallholding. Crops are spread over slopes, terraces and terraces, favoring traditional viticulture and quality wines.


The word "sábrego" refers to the sandy granite-full soil, typical of the area. This composition brings a great minerality to the D.O. Ribeiro wines.

Characteristics of DO. Ribeiro

There is a very logical reason why vines have been established for so many centuries in the landscape: its unique climate.

Due to the proximity of the ocean, its Mediterranean traits are affected by the Atlantic influence, presenting a high daily temperature variation.

All this combines to produce light, fresh and fruity wines of exceptional quality.

Some numbers

2.500 hectáreas

Dedicated to vineyards. Annual production is estimated at about 14 million kilos of grapes, being one of the main economic engines of the area.

Up To 450 m

Above sea level. The vineyard plots and terraces reach this point. At higher altitudes, the influence of the Atlantic climate prevents the growth of Ribeiro varietals.

70 to 100 cm

Of soil depth. This helps the vine’s growth, giving access to water supply and natural nutrients.

And The Outcome:

The combination of the mild climate with the area soil creates the tasty and one-of-a-kind Ribeiro wines. In addition, the surrounding mountain ranges reduce the effects of the Atlantic climate and favor alcoholic and phenolic maturation to develop at the same time.

Allowing These Wonders To Be Produced