Palate: Dry, medium-light. Fresh minerality and gentle acidity make this a quartzy and incredibly complex wine. One could interpret Iago Garrido’s wines as the water that falls on his vineyards and flows through his mountain into his vines, their fruit, and his bottles.
Vinification: Certified Biodynamic on decomposed granite. Altitude- 200-280 meters. He was inspired to use and bury amphora in his cellar by the great Elisabetta Foradori. Agualevada is the first certified biodynamic producer in the history of Ribeiro. Spontaneous, primary fermentation in stainless steel with malolactic and seven months ageing in 400 liter amphora.
Recommended Food Pairing: Fresh clams, shell-fish, and treats from the sea.
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