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El Patito Feo Treixadura
2021
Ribeiro

Regular price £27.95

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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.

Iván Vázquez Pateiro's story is very similar to that of many winemakers of his generation. Coming from a long line of winegrowers he would watch and help his grandparents and parents tend their vines to sell to the local co-operative. Originally from Ribadavia, Iván worked - and actually still continues to work - for many wineries, before moving some 20km further north up the river Avia to the town of Beade. Here, with his business partner, he bought a few acres of vines to start their own project, El Patito Feo and Saramusa! He uses only indigenous varitires (Caiño, Souson and Treixadura) where he makes a 100% Treixadura - something that few other winemakers in the region are doing. But nostalgia aside he believes it is not about making the same wines your parents make, but rather to improve and advance them. 2018 is only Iván's second vintage to date but already he is starting to make some incredibly expressive and aromative wines.

Tasting note: 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.
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 33l French oak barrels. Light filtration prior to bottling, followed by 3 months ageing before release.
Features Pineapple Passionfruit Basil Aromatic Creamy

Features
Tasting note 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.
Drink with

Wine details

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 33l French oak barrels. Light filtration prior to bottling, followed by 3 months ageing before release.

Pateiro
El Patito Feo Treixadura
2021
Ribeiro

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.

Iván Vázquez Pateiro's story is very similar to that of many winemakers of his generation. Coming from a long line of winegrowers he would watch and help his grandparents and parents tend their vines to sell to the local co-operative. Originally from Ribadavia, Iván worked - and actually still continues to work - for many wineries, before moving some 20km further north up the river Avia to the town of Beade. Here, with his business partner, he bought a few acres of vines to start their own project, El Patito Feo and Saramusa! He uses only indigenous varitires (Caiño, Souson and Treixadura) where he makes a 100% Treixadura - something that few other winemakers in the region are doing. But nostalgia aside he believes it is not about making the same wines your parents make, but rather to improve and advance them. 2018 is only Iván's second vintage to date but already he is starting to make some incredibly expressive and aromative wines.

Tasting note: 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.
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 33l French oak barrels. Light filtration prior to bottling, followed by 3 months ageing before release.
Features Pineapple Passionfruit Basil Aromatic Creamy

Features
Tasting note 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.
Drink with

Wine details

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 33l French oak barrels. Light filtration prior to bottling, followed by 3 months ageing before release.