El Patito Feo Treixadura 2023

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: Organic viticulture without certification. Grapes come from 3 hectares of vines across two single vineyards; Espedradas and Forraxeiros; aged between 15-20 years old. No irrigation is used in the vineyards. Grapes macerated in the press without prior racking. Fermentation using wild yeasts for 30-40 days. Ageing for 7 months on heavy lees in stainless steel and two 300l French oak barrels. Light filtration prior to bottling, followed by 3 months ageing before release.

Organic viticulture without certification. Grapes come from 3 hectares of vines across two single vineyards; Espedradas and Forraxeiros; aged between 15-20 years old. No irrigation is used in the vineyards. Grapes macerated in the press without prior racking. Fermentation using wild yeasts for 30-40 days. Ageing for 7 months on heavy lees in stainless steel and two 300l French oak barrels. Light filtration prior to bottling, followed by 3 months ageing before release.

Firm, green citrus and herbaceous nose, with notes of basil, lemon and pineapple. Palate is firm with bright acidity and a firm mineral backbone. Initially lean, with crisp pineapple, lime and passionfruit. Softens to develop buttery notes, with pastry, apple pie and a gentle creaminess on the finish.

Seabass, Strong cheeses, Tuna

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.