Cellar Profile
In 2001, three friends (two winemakers and a Sommelier) purchased a small vineyard in the Avia River Valley area of Ribeiro, Portugal. This plot was planted to the region’s indigenous red grapes. They acquired several other properties, planted to Ribeiro’s distinctive white varietals, over the next few years. The project was labeled Viñoa, after the largest of their newest vineyards. In 2014, they purchased their home estate and winery, on the right bank of the Minho River, with old vine plantings of Treixadura, their signature varietal. The winery adheres to organic principles, eschewing herbicides and pesticides and employing green cover in their steeply-terraced vineyards for soil health sustainably. Pazo Casanova wines are known for their saline minerality, nervy intensity and aromatic profile.
Region
Located on the northwestern tip of Galicia, Ribeiro is the oldest DO in the region. The area sits in the confluence of three river valleys that cross the rugged terrain: the Miño, the Avia and the Arnoia. Sheltered from the sea by the mountains, the climate of the region is closer to Mediterranean than Atlantic, but the rivers moderate temperatures, making it slightly cooler than traditional Mediterranean regions. Interestingly, vineyards planted at higher elevations will have more Atlantic climate tendencies. Average rainfall here is fairly high, but the strong breezes that flow through the valleys help decrease moisture on the vines, reducing the risk of mold. There are plenty of sunny days during the growing season and the sloping valleys allow for excellent sun exposure, ensuring full ripening of the grape skins. The evening temperatures drop precipitously, retaining freshening acids and allowing a slower ripening. Ribeiro soils are mostly granite, with sandy loam, but there are some areas with metamorphic rock and limestone. The region is planted primarily to indigenous white (Treixadura, Albariño, Lourieira) and red (Mencia, Brancellao, Sousón) varieties.
Vineyard
Drawing from the winery’s original Finca a Viñoa Vineyard, the grapes are farmed organically and sustainably. The soil is decomposed granite and sandy loam. Ground cover crops are encouraged in order to promote biodiversity within the vineyard.
Winemaking
Hand-harvested bunches are further sorted by hand at the winery and de-stemmed. The grapes are gently pressed into stainless steel for fermentation at controlled temperature using indigenous yeasts. After primary fermentation is complete, the wine cool ages on its lees for 6 months before bottling, with further aging in the cellar before release.
Varieties
Autochthonous to Ribeiro, Treixadura is a vigorous grape that struggles in drought conditions, so the rain of the region is helpful. It is also prone to fungal infections and rot and care must be undertaken to manage the canopy properly to allow air flow. Treixadura is best suited to plantings on slopes and the heroically-farmed vineyards of Ribeiro, along with the granite and sandy soils, provide the perfect conditions for full flavour development of this challenging varietal. It creates fresh, acid-driven wines of elegance and balance. Godello is experiencing a renaissance of late. It produces nicely-structured wines with finesse and shows notes of grapefruit, green pear, peach and sometimes stony minerality. Albariño is a grape indigenous to northern Portugal, where is it called Alvarinho, and to Galicia, in the northwest corner of Spain. It is known for its intense aromatics, steely minerality and acid. Rias Biaxas, on the southwestern coast of Galicia, crafts the finest examples of the grape in the world. Albariño has tiny berries, thick skins and a tendency to give large and diluted yields, so management of the vines and dropping of fruit is essential to make fine monovarietal wines. Aromas of stone fruits, white flowers, ripe apple and even tropical notes are common, but the palate is generally zesty, with saline minerality and citrus elements. You will find Loureiro vines along the Miño River in Galicia, however it is more widely grown in the north of Portugal, where it is one of the main grapes used in the production of Vinho Verde. Loureiro is vigorous and, if not well managed, creates insipid and uninspiring wines. However, when yields are reduced and the fruit is allowed to fully ripen and develop, the end result can be reminiscent of dry Riesling.
Tasting Notes
Ripe, fruit-forward nose of quince, apricot and grapefruit, with a salty tang. The palate is lively and vivacious, with mouth-watering acidity, stone fruit and lifted citrus notes. The leesy mid-palate offers a little bit of creaminess. Mineral salts complexity makes this an excellent partner to fresh oysters, seared scallops or pan-fried sea bass.