D. Ventura

Ribeira Sacra, Spain Ribeira Sacra (“Sacred Banks”) is considered one of the most stunning landscapes in Spain. Located in the heart of Galicia, the sinuous River Sil cuts through gorgeous canyons lined with vineyards. This is where Ramón Losada and his family started a new project: D. Ventura. The famed Spanish winemaker has come back to his roots, utilizing what are essentially old family holdings in this ancient wine-growing region. The Romans were the first to cut terraces in the steep slopes along the river, and ever since then, grapes have been grown on these same terraces that form the DO Ribeira Sacra. Working these lands is extremely difficult: in some areas, the terraces are so dangerous that the grapes have to be brought in by dumbwaiter and carefully lowered to a plateau with a mechanism of pulleys. All farming must be done by hand, and Ramón, with the help of his partner Gerado Mendez, has improved his family’s farming techniques to incorporate a more natural approach. They work completely organically, monitoring the maturation of the grapes to ensure that their grapes are fully mature when harvested. There are currently three vineyard sites in the D. Ventura project: two border the River Sil and one borders the Miño River. Each benefits from unique soils and the balanced climate of the region, which is warm and sunny during the day and cool at night. Along the River Sil, the soils are a pure slate known locally as Losa. The river contributes a sweet freshness to the plot, cooling it during the heat of the day. The second vineyard, Pena do Lobo, is also on the Sil, but the vineyard is less steep and made up of slate and granite. Vina do Burato comes from a totally different area, north of the others on the Miño River and deep within a lush landscape of brush and trees. Streams flow directly through the vineyard on the way to the river; as a result, the soils are more fertile and alluvial. In addition to using environmentally friendly techniques in the vineyard, their winemaking has also incorporated low-interventionist methods in the cellar. Ramón uses only indigenous yeasts to start fermentation. None of his wines are filtered or cold stabilized. The result is a true experience of his region’s terroir.