Algueira
Summary
Adega Algueira is a family-operated winery in Ribeira Sacra's Amandi subzone, producing small-batch wines from indigenous Galician varieties grown on ancient, steep terraced vineyards with schist and granite soils. Their winemaking combines traditional methods with minimal intervention, including hand harvesting, native yeast fermentation, and careful aging in various vessels that preserve the distinctive character of their historic vineyard sites.
Heritage & Leadership
Adega Algueira was established in the early 1990s by Fernando González Riveiro in the Ribeira Sacra region of Galicia, Spain. A pharmacist by profession, Fernando developed a deep passion for viticulture and winemaking, leading him to restore ancient vineyard terraces along the steep slopes of the Sil River. The winery is situated in the village of Doade, within the Amandi subzone of Ribeira Sacra, an area with viticultural history dating back to Roman times.
The González family maintains direct oversight of all operations, with Fernando serving as proprietor and principal winemaker. His son, Fernando Jr., has gradually taken on increasing responsibilities in both vineyard management and winemaking decisions. The family's commitment to revitalizing abandoned vineyard sites has contributed significantly to the preservation of Ribeira Sacra's viticultural heritage, helping to transform the region from relative obscurity to recognition as one of Spain's most distinctive wine territories.
## Vineyards & Wines
Adega Algueira's vineyards are dramatically positioned on the steep slopes of the Sil River canyon, with inclinations that frequently exceed 60 degrees. These terraced sites, known locally as "bancales," are primarily composed of decomposed schist and granite soils, providing excellent drainage and mineral components. The vineyards range in elevation from 300 to 450 meters above sea level, with predominantly south and southeast exposures that maximize sun exposure in this cool Atlantic-influenced climate.
The estate focuses on indigenous Galician varieties, with red grapes including Mencía, Merenzao (Trousseau), Sousón, Brancellao, and Caíño Tinto. White varieties include Godello, Albariño, Treixadura, and Loureira. Many of the vines are old, ranging from 30 to 80 years, with some parcels containing pre-phylloxera specimens that survived due to the region's isolated geography and quartzite-rich soils.
Algueira produces a range of wines that express their specific terroirs, including single-vineyard bottlings such as "Pizarra" (from slate soils) and "Fincas" (from selected plots). Their portfolio encompasses both varietal wines and traditional field blends, with production methods tailored to each wine's character and aging potential.
## Philosophy & Practice
Adega Algueira's winemaking philosophy centers on minimal intervention and respect for traditional practices. Harvest is conducted entirely by hand, necessitated by the extreme vineyard slopes that prohibit mechanization. The grapes are carefully sorted and predominantly destemmed, though some cuvées incorporate whole clusters to enhance aromatic complexity and structure.
Fermentation occurs in a combination of stainless steel tanks and open-top wooden vats, with indigenous yeasts carrying out the process. Maceration periods vary by variety and vintage, with gentle extraction techniques employed to preserve fruit purity and avoid harsh tannins. Aging takes place in a mix of vessels, including French oak barrels of various sizes and neutral containers that allow for slow oxygen exchange without imparting dominant wood flavors.
The González family maintains a strong commitment to preserving the cultural and agricultural heritage of Ribeira Sacra. This includes the painstaking restoration of ancient stone terraces and the recovery of nearly forgotten local grape varieties. Their approach balances respect for tradition with practical adaptations to ensure quality and consistency, exemplifying the renaissance of this historic Spanish wine region.
Vineyards & Wines
Adega Algueira's vineyards are dramatically positioned on the steep slopes of the Sil River canyon, with inclinations that frequently exceed 60 degrees. These terraced sites, known locally as "bancales," are primarily composed of decomposed schist and granite soils, providing excellent drainage and mineral components. The vineyards range in elevation from 300 to 450 meters above sea level, with predominantly south and southeast exposures that maximize sun exposure in this cool Atlantic-influenced climate.
The estate focuses on indigenous Galician varieties, with red grapes including Mencía, Merenzao (Trousseau), Sousón, Brancellao, and Caíño Tinto. White varieties include Godello, Albariño, Treixadura, and Loureira. Many of the vines are old, ranging from 30 to 80 years, with some parcels containing pre-phylloxera specimens that survived due to the region's isolated geography and quartzite-rich soils.
Algueira produces a range of wines that express their specific terroirs, including single-vineyard bottlings such as "Pizarra" (from slate soils) and "Fincas" (from selected plots). Their portfolio encompasses both varietal wines and traditional field blends, with production methods tailored to each wine's character and aging potential.
## Philosophy & Practice
Adega Algueira's winemaking philosophy centers on minimal intervention and respect for traditional practices. Harvest is conducted entirely by hand, necessitated by the extreme vineyard slopes that prohibit mechanization. The grapes are carefully sorted and predominantly destemmed, though some cuvées incorporate whole clusters to enhance aromatic complexity and structure.
Fermentation occurs in a combination of stainless steel tanks and open-top wooden vats, with indigenous yeasts carrying out the process. Maceration periods vary by variety and vintage, with gentle extraction techniques employed to preserve fruit purity and avoid harsh tannins. Aging takes place in a mix of vessels, including French oak barrels of various sizes and neutral containers that allow for slow oxygen exchange without imparting dominant wood flavors.
The González family maintains a strong commitment to preserving the cultural and agricultural heritage of Ribeira Sacra. This includes the painstaking restoration of ancient stone terraces and the recovery of nearly forgotten local grape varieties. Their approach balances respect for tradition with practical adaptations to ensure quality and consistency, exemplifying the renaissance of this historic Spanish wine region.
Philosophy & Practice
Adega Algueira's winemaking philosophy centers on minimal intervention and respect for traditional practices. Harvest is conducted entirely by hand, necessitated by the extreme vineyard slopes that prohibit mechanization. The grapes are carefully sorted and predominantly destemmed, though some cuvées incorporate whole clusters to enhance aromatic complexity and structure.
Fermentation occurs in a combination of stainless steel tanks and open-top wooden vats, with indigenous yeasts carrying out the process. Maceration periods vary by variety and vintage, with gentle extraction techniques employed to preserve fruit purity and avoid harsh tannins. Aging takes place in a mix of vessels, including French oak barrels of various sizes and neutral containers that allow for slow oxygen exchange without imparting dominant wood flavors.
The González family maintains a strong commitment to preserving the cultural and agricultural heritage of Ribeira Sacra. This includes the painstaking restoration of ancient stone terraces and the recovery of nearly forgotten local grape varieties. Their approach balances respect for tradition with practical adaptations to ensure quality and consistency, exemplifying the renaissance of this historic Spanish wine region.