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PAT0123WW
Saramusa
2023
Ribeiro
Organic Farming
Wild yeasts
Low Sulphur

Regular price £22.95

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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: Concentrated nose of rich apple; kiwi and guava with some more vegetal notes. Smokey and a little salty. Dense green fruit; with green banana and some more tropical notes. Aromatic; rich and salty with a juicy mid-palate. Lovely fresh acidity with a touch of grassiness and a gentle glycerol finish.
Winemaking Detail: Grapes are macerated for 12-24 hours before a fermentation of around 18 days. The wine then spends around 5 months in tank on the lees before being bottled.
Features Apple Kiwi Herbs Silky Aromatic

Features Apple, Aromatic, Herbs, Juicy, Kiwi, Silky,
Tasting note Concentrated nose of rich apple, kiwi and guava with some more vegetal notes. Smokey and a little salty. Dense green fruit, with green banana and some more tropical notes. Aromatic, rich and salty with a juicy mid-palate. Lovely fresh acidity with a touch of grassiness and a gentle glycerol finish.
Drink with
Asparagus, Clams, Pulpo,

Wine details

Country Spain
Region Ribeiro
Producer Pateiro
Wine Name Saramusa
Colour White
Style Juicy & Ripe
Vintage 2023
Main Grape Treixadura
Other Grapes
Size 75cl
Closure Cork
A.B.V. 0.13
Production 12000
Aging 5 months on its lees in SST
Soil Granite; sandy-loam
Time to drink Now - 2027
Winemaking Detail Grapes are macerated for 12-24 hours before a fermentation of around 18 days. The wine then spends around 5 months in tank on the lees before being bottled.

PAT0123WW
Pateiro
Saramusa
2023
Ribeiro
Organic Farming
Wild yeasts
Low Sulphur

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: Concentrated nose of rich apple; kiwi and guava with some more vegetal notes. Smokey and a little salty. Dense green fruit; with green banana and some more tropical notes. Aromatic; rich and salty with a juicy mid-palate. Lovely fresh acidity with a touch of grassiness and a gentle glycerol finish.
Winemaking Detail: Grapes are macerated for 12-24 hours before a fermentation of around 18 days. The wine then spends around 5 months in tank on the lees before being bottled.
Features Apple Kiwi Herbs Silky Aromatic

Features Apple, Aromatic, Herbs, Juicy, Kiwi, Silky,
Tasting note Concentrated nose of rich apple, kiwi and guava with some more vegetal notes. Smokey and a little salty. Dense green fruit, with green banana and some more tropical notes. Aromatic, rich and salty with a juicy mid-palate. Lovely fresh acidity with a touch of grassiness and a gentle glycerol finish.
Drink with
Asparagus, Clams, Pulpo,

Wine details

Country Spain
Region Ribeiro
Producer Pateiro
Wine Name Saramusa
Style Juicy & Ripe
Vintage 2023
Main Grape Treixadura
Other Grapes
Size 75cl
Closure Cork
A.B.V. 0.13
Production 12000
Aging 5 months on its lees in SST
Soil Granite; sandy-loam
Time to drink Now - 2027
Winemaking Detail Grapes are macerated for 12-24 hours before a fermentation of around 18 days. The wine then spends around 5 months in tank on the lees before being bottled.