100% Treixadura wines are rare, however Gomariz has been tending these granite-laden vineyards in Galicia for years. The result is a mineral aroma with a slightly honeyed profile. Pairs well with tapas & spicy foods.

During the renaissance of the Ribeiro region of Galicia, Ricardo Carreiro, the owner of Coto de Gomariz and a stone’s throw from the celebrated Viña Meín vineyard, had already been making wine there for years. He continues today to be at the forefront of progressive viticulture and winemaking by farming biodynamically, using only native varieties and following a non-interventionist style of winemaking. The winery produces around 10,000 cases from nine wines with “The Flower and the Bee” making up the bulk of their production. They are unoaked, fermented naturally and bottled without filtration.

Ribeiro has a long tradition of producing and exporting wine from the Galician Atlantic ports. It is believed that the first vineyards were planted by the ancient Romans. From the Middle Ages up to the 18th century the area was renowned for its sweet wines (vinos tostados), which were produced here long before they were produced in the Canary Islands or in Andalusia. They were made from sun-dried grapes and were known as Ribadavia. They were drunk by the pilgrims passing through the area on their way to Santiago. Significant quantities of white fortified Ribadavia wines were exported to England in the 17th and 18th centuries.