Coto de Gomariz Ribeiro Colleita Seleccionada

About this wine

Coto de Gomariz Colleita Seleccionada is a flagship white wine from the Ribeiro DO in Galicia, Spain. Crafted primarily from Treixadura with Godello, Lado, and Loureira, it reflects the unique Atlantic terroir of the Avia Valley. Grapes are selected from the estate's oldest and most expressive plots. The wine is characterised by remarkable complexity, vibrant acidity, and mineral depth, offering a saline, stony finish that benchmarks high-quality Galician white winemaking.

Sommelier's Note

"The definitive expression of Treixadura — if you only try one Galician white wine, make it this one."

Food Pairings

Pairs exceptionally well with grilled octopus, fresh oysters, shellfish, white fish ceviche, and creamy goat cheeses. Its saline minerality also makes it a natural partner for sushi and sashimi.

When to drink it

Ideal for sophisticated seafood dinners, celebratory gatherings, and as a thoughtful gift for wine-curious friends or Galician-food lovers.

Specs

Grape Varieties

Treixadura, Godello, Lado, Loureira

Style

White

Price Range

¥6,000–8,000

Terroir & Winemaking

Grapes are hand-harvested and sorted. Fermentation occurs in stainless-steel tanks and French oak barrels to add texture and complexity. The wine is aged on its fine lees for several months to enhance mouthfeel and roundness.

Frequently Asked Questions

What does Coto de Gomariz Ribeiro Colleita Seleccionada taste like?

Expect complex aromas of white peach, citrus zest, white flowers, and green herbs, followed by a palate of vibrant acidity and distinct saline minerality with a long, stony finish.

What is Treixadura and why does it matter?

Treixadura is the queen of Ribeiro's indigenous white varieties. It produces aromatic, fresh wines with delicate floral notes and a mineral backbone — think Galicia's answer to Riesling, but rounder and food-friendlier.

What food should I pair with this wine?

High-quality seafood is the classic match: grilled octopus, raw oysters, clams, and white fish. Its mineral character also pairs beautifully with Japanese cuisine — sushi, sashimi, and light tempura.

When is the best time to drink it?

It drinks beautifully on release but will continue to develop for another three to five years in the bottle, gaining complexity and a richer texture over time.

How does Ribeiro differ from Rías Baixas?

While Rías Baixas (Albariño) is coastal with bold citrus and salinity, Ribeiro is inland Galicia, producing Treixadura-based blends with a more floral, aromatic profile and softer acidity. Both are excellent — Ribeiro is simply more unknown and therefore often better value.