D. Ventura Ribeira Sacra "Vina do Burato" 2009

The Ribeira Sacra region sits in the eastern part of Galicia, Spain. In learning about this region, one of the most intriguing things about it is its extremely steep landscape. 

The oldest terraces were originally carved by the Romans 2,000 years ago, and they are awesome in the true sense of the word. We hope this picture does it some justice. The river below is the "sacred river" for which the region is named. The region is mostly unheard of because, we hear, the people of the area who worked these steep slopes kept the wine for themselves not out of selfishness, but because paved roads only recently connected Ribeira Sacra with the rest of Spain. Oy!

Mencia is the grape varietal of the region, which makes sense being that Bierzo is the neighboring area (known for the mencia grown there). While Mencia from Bierzo can seem deep, dark and concentrated, Mencia from Ribeira is more elegant, bright and juicy. It's why we like Vina do Burato so much - it's so fresh and easy drinking, but unusual like the grape. This wine is mid weight, well balanced, and graceful - tasting of exotic red fruit, spices and minerals. Jamon anyone?

Vina do Burato Ribeira Sacra  $19 a bottle

meet the winemaker

Ramon Losada
He exemplifies the centuries-old traditions of the region coming to terms with the present. For centuries Ramon's family farmed the terraces and made wine for themselves. If they made extra, they sold it by the barrel to restaurants and bars in Lugo, a city to the north. With no roads until surprisingly recently, the barrels were shipped by river.

Like so many other Galicians in the 1940s and ’50s, Ramon’s grandfather decided the agricultural work was too much and he emigrated to Venezuela. But unlike many others, his grandfather returned to Ribeira Sacra and got serious about making wine. With the help of young Ramon, he bought up plots near the family’s vines and set about restoring terraces and vineyards. By the 1990s Ramon had taken the lead, and he began selling his wine commercially, calling it D. Ventura, after his grandfather.

Still, Ramon considers winemaking a hobby. He is a veterinarian, doing his vineyard work on weekends. According to an article in The New York Times, “I make money on the wine, but not enough to live on, which gives me the freedom to make wine however I want,” says Ramon. “Some urge me to change, but I won’t.”