Xose Lois Sebio Vinos de Encostas 'Village' 2022

The Land:

The Village 2022 is rooted in the ancient vineyards of Gomariz, a historic corner of the Ribeiro zone in Galicia. The grapes are sourced from the As Viñas, O Forcadal, O Barreiro, and Os Canos parcels, established between 1907 and 1910. These century-old vines thrive in a complex matrix of clay soils enriched with blue and red schist, imparting the wine with a distinct mineral backbone. The maritime climate of the Ribeiro—cool, wet winters followed by warm, dry summers—preserves the vibrancy and acidity of the grapes, making each sip a reflection of this storied landscape, unbound by any appellation.

The Wine:

This is a field blend of 45% Treixadura, 45% Albariño, and a 10% mix of Godello, Lado, Verdello, Torrontés, and other native varieties. Whole-cluster pressing and fermentation in new 2500L foudres retain the wine's vivid aromatics and pure fruit expression. Aged for eight months in the same large foudre, it gains subtle structure without malolactic fermentation, preserving a fresh, linear profile. Expect a lively interplay of ripe citrus, golden apple, and juicy stone fruit with saline undertones and a textural depth that speaks to its old-vine origins. The wine's finesse, tension, and concentration beautifully balance its exuberant fruit with a crystalline finish.

The People:

Xosé Lois Sebio, affectionately known as XL, is a visionary winemaker deeply connected to the land of Ribeiro. Formerly the driving force at Coto de Gomariz, Sebio’s fingerprints are on some of the region’s most iconic bottles. Now dedicating himself fully to his personal project, Viños de Encostas, he channels his experience into crafting expressive wines that transcend the constraints of traditional appellations. Sebio’s philosophy celebrates terroir above all—capturing Galicia’s varied landscapes, one vineyard at a time. His hands-on approach and refusal to adhere strictly to appellation rules result in wines that are benchmarks of their origin.

Food pairing:

Grilled Shrimp with Garlic and Herbs
Grilled shrimp with a garlic, lemon, and herb marinade complements the wine’s bright acidity and mineral notes, allowing the seafood’s sweetness to pair seamlessly with the wine’s zesty character.

Roasted Vegetables with Romesco Sauce
A medley of roasted vegetables like bell peppers, zucchini, and eggplant with a nutty, smoky Romesco sauce will complement the wine’s fresh fruit and earthy tones.

Herb-Crusted Pork Tenderloin
The lean, tender pork with an herb crust of rosemary and thyme offers a balance of richness and lightness, perfectly matching the wine’s structured acidity and mineral-driven profile.