Guímaro Ribeira Sacra Tinto Finca Meixeman

About this wine

Pedro Rodríguez's single-parcel Mencía from the steep terraced schist vineyards of Ribeira Sacra, producing a complex, mineral red with the signature freshness of this Atlantic region.

Sommelier's Note

"Ribeira Sacra's Mencía at its most precise — this single-vineyard wine captures the tension between Atlantic freshness and schist minerality better than any other in the DO"

Food Pairings

Ideal with roasted lamb, octopus a la gallega, smoked paprika-rubbed pork, and earthy mushroom dishes. The wine's vibrant acidity and mineral freshness make it a natural partner for Galician cuisine.

When to drink it

Weekend dinner with Galician or Mediterranean cuisine, autumn gatherings

Specs

Grape Varieties

Mencía

Style

Red

Price Range

¥8,000–12,000

Terroir & Winemaking

Single-parcel Mencía from Finca Meixeman, one of Guímaro's oldest and steepest schist parcels in the Sil River canyon. Whole-cluster fermentation with native yeasts, aged in old French oak barrels.

Frequently Asked Questions

What does Guímaro Finca Meixeman taste like?

The wine shows vibrant red berry fruit — cherry, pomegranate, and wild strawberry — with a mineral, slate-like character. The finish is long and savory with subtle earthy notes.

What is Mencía and how does this wine express it?

Mencía is Ribeira Sacra's signature red grape, producing wines with high acidity, moderate tannin, and striking aromatic complexity. In Finca Meixeman, single-parcel sourcing from old schist vines intensifies the mineral and red-fruit character.

What makes Finca Meixeman special within the Guímaro range?

Finca Meixeman is a single-parcel selection from one of Guímaro's steepest and oldest plots in the Sil canyon. It represents the apex of terroir expression compared to the village-level cuvées.

How should I serve Guímaro Finca Meixeman?

Serve slightly below room temperature (16–17°C). An hour of decanting opens up the aromatics. Pairs beautifully with roasted meats and Galician seafood.