Vimbio, in Galician is similar to willow, traditionally used to tie the vines to the wires. Symbolized their commitment to work in an artisan way, both in their vineyard and at bodega.
Through a firm compromise with sustainability Vimbio´s wines seeks the most honest expression of terroir. With the freedom to show the singularity of each harvest.
The consumer wishes to be surprised and escape from monotony, the authenticity that only small producers can offer.
The product of 2.5Hct from three bordering plots named Casendo, Veque and O Eido. In the small town of Goian, between the valley of the Miño River and the Argalo range. Their vines are between 20 and 30 years old, an optimal age for quality.In a mix soil made of clay, rolling stones and schist, covered by a wild evergreen meadow.
In 1985 Martin´s family bought the land and planted the first vines. What initially started as a hobby to Tito Crusat, the patriarch, shortly after turned into passion In 2012 Vimbio first vintage was born to fulfil Tito´s dream, to build a small artisan cellar to craft his wines. With a strong belief to elaborate affordable high quality wines through sustainable production.
Harvest took place the second week of September 2015. Grape bunches were destemmed and low-pressed prior to gravity clarification for 24 hours. The must started fermentation spontaneously and lasted for 20 days at controlled temperature of 14- 16°C. The wine was kept in steel tanks in presence of the lees, without “batonage” until April. A total of 4000 units were bottled in July 2016. The wine may present natural precipitates.
The wine Vimbio is crafted with three grapes:
• Albariño (over 90%), common to all Rías Baixas D.O. it contributes to the structure and characteristics of these great Atlantic wines.
• Caiño Branco, endemic to the Rosal ,this long-cycle grape is renowned by its noble acidity.
• Loureiro, also endemic, it is very aromatic conferring the wine distinctive fruity and spice notes.
Appearance: Shiny straw yellow.
Nose: Vimbio expresses itself through memories of sour apple, citrus, fennel and balsamics of wild mint and bay leaves.
Palate: Fresh and ample flavour, that takes you back to the traditional Atlantic wines as they used to be in the past.
Pairing: its freshness makes it perfect for the aperitif. Its acidity turns it essential for seafood, fish or Asian cuisine. And its elegance pairs it with white meats.