Ribeiro is one of the oldest wine-growing areas in Spain. Its wines had a great reputation in the Middle Ages, being even the first wines to set foot in America. He is, certainly, one of the most magical artisans that are crafting wines in this area.


Iago Garrido, the vigneron behind Augalevada, picked up his grapes in a crunchy state to keep the Treixadura with a lower ABV, and preserve its acid backbone. The wine is a coupage of Treixadura, Lado, and Agudelo (aka Chenin Blanc in Galicia). All the grapes come from the organic and biodynamically farmed Augalevada vineyard composed completely of granite. The wine fermented in a mix of oak barrels and amphorae, to then age for 10 months in a 600L barrel and a 400L clay amphora (a 30%), where a veil of flor developed, carrying on a short biological aging.


Very precise, clean, and electric, displaying some flinty notes. Very expressive on the nose, highlighting a granitic and saline character. Just 2600 bottles were crafted.

Treixadura, Ollos de Roque, Fazenda Augalevada, Ribeiro, 2018

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