Guimaro 'Camino Real' Mencia, Ribeira Sacra, Spain

uímaro ‘Camiño Real’ Mencía exemplifies the rugged beauty and tradition of Ribeira Sacra’s terraced vineyards. Sourced from old vines along the steep, slate-strewn slopes of Amandi, this wine celebrates the historic winemaking techniques and indigenous varieties of Galicia. Crafted with minimal intervention, it embodies both the unique terroir and the spirit of local heritage.

Product Details:

• Varietal: Primarily Mencía (~80%), with ~20% of other traditional varieties such as Brancellao, Caiño, and Merenzao
• Region: Ribeira Sacra, Galicia, Spain
• Sub-zone: Amandi
• Soil: Slate on steep slopes
• ABV: 13%
• Winemaker: Pedro Rodriguez Perez
• Elevation: 350–550 meters
• Farming Practices: Practicing organic
• Vinification: Hand-harvested, native yeast fermentation with ~60% stem inclusion, 45-day maceration, aged 10–12 months in 500L French oak barrels and 5000L foudres, unfined and unfiltered, with minimal sulfur additions

Sensory Description:

Guímaro ‘Camiño Real’ offers a bouquet of wild red and black fruits, violets, and subtle earthy tones, layered with an intriguing minerality that reflects the slate-rich soils. The palate is vibrant and structured, with flavors of dark cherry, raspberry, and a touch of spice, underpinned by fine-grained tannins and a lively acidity. The finish is long, showcasing the wine’s elegance and its seamless integration of fruit, earth, and oak.

Winemaker’s Background:

Pedro Rodríguez of Adegas Guímaro is the embodiment of Amandi’s winemaking legacy, descended from a family that has cultivated the region’s steep vineyards for generations. His parents, Manolo and Carmen, remain integral to the operation. The winery, established in 1991, was one of the first to join the Ribeira Sacra D.O. when it was founded in 1996. With inspiration from renowned winemaker Raúl Pérez, Pedro has embraced traditional practices such as foot treading, wild yeast fermentation, and the use of old foudre, while also focusing on reviving nearly forgotten indigenous grape varieties to ensure the estate’s long-term adaptability and sustainability.

Serving Suggestions:

Serve slightly cool, at around 55–60°F, to highlight the wine’s freshness and complexity. This Mencía pairs beautifully with roasted lamb, charred octopus, or earthy dishes featuring mushrooms and root vegetables. It’s equally enjoyable alongside a selection of aged Manchego or other nutty, hard cheeses. Perfect for intimate dinners or gatherings where tradition meets innovation.