Antonio Míguez Amil ‘Boas Vides’ Red Blend, Ribeiro, Spain 2022
Regular price
$40.00
Shipping calculated at checkout.
Antonio Míguez Amil is a colheiteiro (artisan producer) who works his own vineyards in Ribeiro DO. A local historian as well as a grower, he argues that Ribadavia, on the Avia river, has long been the heart of Spanish viticulture and not merely a part of Ribeiro. His Boas Vides wines revive the region’s historic vineyards and varieties.
- Winemaker: Antonio Míguez Amil
- Farming: Practicing Organic and Biodynamic
- Variety: Carabuñeira (Touriga Nacional), Brancellao, Caiño Longo, Caiño da Terra, Garnacha and other autochthonous Galician varieties
- Terroir: Ribadavia, Ribeiro DO. One hectare of vineyards in San Lourenzo de Peña (primarily), Peiteiros-Pazos Ermos and Formigueira-Francelos, at 220 m on granitic loam with pockets of schist. Vines 17–27 years old.
- Vinification: Indigenous yeast fermentation in stainless steel, followed by cold settling of the must.
- Aging: Six to nine months in 500 L French oak barrels.
- Tasting Notes: Rustic, green-edged nose with a clean, savoury core. Fuller and more structured than the house’s entry red, with well-integrated acidity that gives it ageing potential.
- Food Pairings: Grilled meats, cured sausages, roast poultry and rustic stews.
Antonio Míguez Amil ‘Boas Vides’ Red Blend, Ribeiro, Spain 2022
Regular price
$40.00
Shipping calculated at checkout.
Antonio Míguez Amil is a colheiteiro (artisan producer) who works his own vineyards in Ribeiro DO. A local historian as well as a grower, he argues that Ribadavia, on the Avia river, has long been the heart of Spanish viticulture and not merely a part of Ribeiro. His Boas Vides wines revive the region’s historic vineyards and varieties.
- Winemaker: Antonio Míguez Amil
- Farming: Practicing Organic and Biodynamic
- Variety: Carabuñeira (Touriga Nacional), Brancellao, Caiño Longo, Caiño da Terra, Garnacha and other autochthonous Galician varieties
- Terroir: Ribadavia, Ribeiro DO. One hectare of vineyards in San Lourenzo de Peña (primarily), Peiteiros-Pazos Ermos and Formigueira-Francelos, at 220 m on granitic loam with pockets of schist. Vines 17–27 years old.
- Vinification: Indigenous yeast fermentation in stainless steel, followed by cold settling of the must.
- Aging: Six to nine months in 500 L French oak barrels.
- Tasting Notes: Rustic, green-edged nose with a clean, savoury core. Fuller and more structured than the house’s entry red, with well-integrated acidity that gives it ageing potential.
- Food Pairings: Grilled meats, cured sausages, roast poultry and rustic stews.