Ribeira Sacra - Ronsel do Sil

Question 1

Ronsel do Sil Bio

Answer 1

This unassumingly small wine cellar in an old winery hides some very interesting secrets. Perched high above the River Sil, with a watchful gaze over its steep vineyards, many of which were brought back from years of disuse, some even still planted in their steep bancales (old Roman terraces), and it becomes apparent to anyone who meets Maria José Yravedra that she is consumed by the challenge. With energetic passion she is one part winemaker, one part ampelographerand one part warrioras she has made it her duty to discover the lost treasures within the wilds planted along the Sil, categorize them, and cultivate the best quality wines she can from their weary travels. Focused mainly on two hectares of vineyards based on local varietals like Mencia, Merenzao (Trousseau), Godello, Treixadura and Dona Branca, while only employing organic and biodynamic means from the vineyard to cellar (designed by her husband, Felipe Pérez-Somarriba), she is able to craft precision in a bottle.

Question 2

2013: Ribeira Sacra, Mencia, “Arpegio”

Answer 2

From over 85 year-old vines planted on slate in the Soutipedre site, the grapes are hand-harvested, spend 30 days macerating with fermentation occurring for 10 days in concrete shells. Aging lasts nine months in 500L French oak barrels. Alc: 14.0%

Question 3

2013: Ribeira Sacra, Merenzao, “Alpendre”

Answer 3

From 20 year-old vines planted on granitic soils from a sub-zone called A Teixeira, surrounded by chesnut forests, at the shore of the canyons of the Sil River. There is a more than 60% incline with good drainage and the vines face northeast, hand-harvested in early September and undergo vineyard selection. Maceration lasts 30 days with 25 days on skins prior and 20% remain whole-cluster. Fermentation takes place in 2700L French oak barrels using indigenous yeasts that lasts 25 days, then 20 days on lees and then aged for eight months in 500L French oak (3-4 years-old). Alc: 13%

Question 4

2014: Ribeira Sacra, Mencia, “Vel’uveyra”

Answer 4

Practicing Biodynamic.
90% Mencia. 10% Garnacha

“Vel uveyra” in Galician means ‘look the vineyard’ and represents the lush chromaticism of vintage Mencia and Garnacha grape grown on granitic soils, from the vineyards Parada de Sil, Ribas de Sil and A Teixeira. Hand-harvested in mid-late September. Maceration lasts for 25 days in 228L and 500L French oak barrels for six months followed by spontaneous fermentation in French oak vats (5000 L).

Question 5

2015: Ribeira Sacra, Godello, “Vel’uveyra”

Answer 5

Practicing Biodynamic
85% Godello, 10% Treixadura, 5% Doña Blanca

From vines ranging between 13-60 years old planted on steep granitic and schist slate soils along the Sil Canyon. Hand-harvested in mid-September. Spontaneous fermentation in 300L (2 years old) and 600L (5 years old) French oak barrels. Rested on lees in barrel for six months.