El Patito Feo Godello 2022

Iván Vázquez Pateiro comes from a long line of winegrowers, spending his childhood helping his family tend vines for the local co-operative. Originally from Ribadavia, he has worked for various wineries and, while still consulting, he moved 20km north to Beade to start his own project, El Patito Feo and Saramusa. Focusing solely on indigenous varieties—Caiño, Sousón, and Treixadura—Iván is one of the few winemakers in the region producing a 100% Treixadura. While honouring tradition, he believes in evolving and refining the wines of his ancestors. Since his first vintage in 2017, he has crafted expressive, aromatic Galician wines with remarkable depth. Practicing organic viticulture (without certification), Iván farms 3 hectares across two vineyards, Espedradas and Forraxeiros, with 15-20-year-old vines. No irrigation is used. Fermentation occurs with wild yeasts, followed by malolactic fermentation in stainless steel. The wines age on lees before gentle filtration. Winemaking Detail: Grapes are macerated for 12-24 hours before a fermentation of around 18 days. The wine then spends around 3 months in old French oak on the lees before being bottled.

Grapes are macerated for 12-24 hours before a fermentation of around 18 days. The wine then spends around 3 months in old French oak on the lees before being bottled.

Very pure; clean and concentrated nose of bright green apple; Chinese pear and soft almond with a touch of smoky minerality. The palate is tight and firm; with heaps of mouth-watering acidity; a gentle glycerol texture; soft green citrus and more (candied) green apple.

Ceviche, Razor-clams, Stir-fry

DO Ribeiro is a longstanding established DO centred around Ourense in the NW corner of Spain, just north of Portugal. Natural barriers protect the land from sub Atlantic storms and create a cool Mediterranean climate with plenty of sunlight and plenty of rainfall (though summer months can be dry). Soils are typically sandy, granitic and poor and offer high acidity to the grapes. The whites, from Treixadura, Albarino, Godello and Torrontes are all fresh, floral, fruity and high in acidity and are considerably more common than the reds.