Essence of Adega do Vimbio
€72 EUR€77 EURIncl. VAT
6 products in stock Receive it in 24-48 hours on the peninsula.
Description
With the Adega do Vimbio Essence pack, we invite you to discover a selection of Galician natural wines made with spontaneous fermentation using indigenous yeasts.
This proposal brings together unique, small-production wines, designed for those looking for a different way to enjoy Galicia: fresh, gastronomic, and expressive wines, with artisanal elaborations that respect the unique character of each wine.
From the vibrancy of a natural white, through the enveloping texture of an orange-style wine, to the freshness of a natural rosé and the depth of a Galician red, each bottle offers an authentic experience for those who enjoy wines with personality.
Encoiros 2022
A natural Galician white wine of small production, made with spontaneous fermentation using indigenous yeasts. It offers a fresh, vibrant, and expressive profile, with citrus and floral notes and a mineral sensation that makes it a gastronomic and distinctive option.
Roico 2023
A natural Galician orange-style wine, fermented with skin contact and indigenous yeasts. It presents an enveloping texture, natural freshness, and a singular aromatic profile, ideal for those seeking wines with greater depth and personality.
O Acordo 2023
A fresh and balanced natural Galician rosé wine, made with spontaneous fermentation using indigenous yeasts. Its lively profile, refreshing acidity, and subtle residual CO₂ sensation make it a very versatile option for appetizers, artisanal preserves, and Atlantic cuisine.
Teimosía 2018
A natural Galician red wine with a fresh, complex, and gastronomic profile, made with spontaneous fermentation using indigenous yeasts. It stands out for its acidity, depth, and persistent finish, offering an elegant and distinctive expression within Galician natural wines.
About these wines
These wines are not protected by a specific D.O.P. or I.G.P. They are small-production natural Galician wines, made with spontaneous fermentation using indigenous yeasts and an artisanal approach. We present them transparently, without attributing a protected designation when it does not apply.
