For years we’ve heard what great values are to be had in Spanish wine, but in the case of Galicia, in far Northwest Spain, that is especially the case. With a cool, coastal climate at the same latitude as Southern Oregon, Ribeiro means “stream” in Portuguese and the region is covered in them and the alluvial soils that result. In 1980 Juan Miguez Montero tapped into his contacts and know-how acquired during his career as a restaurateur and began making his own wine. Still family-owned, Bodegas O’Ventosela built a gravity-fed winery in the hamlet of Leiro, in 2006. Harvested by hand in small crates to maintain the highest fruit quality possible, the majority of the crop is sourced from organically-farmed estate vineyards, but Montero also purchases sustainably grown fruit from small farmers in the area. The blend of 60% Treixadura, 20% Godello, 10% Albariño, and 10% Torrontés is fermented in temperature-controlled stainless steel and rested in the tank for a further 7 months. The flavors of white blossoms, tart tropical fruit and citrus, with a mineral foundation pair perfectly with traditional food of the region, rich seafood.