Rectoral de Amandi

D.O. Ribeira Sacra

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Rectoral de Amandi

Wine made from grapes Mencía. Its vineyards and impeccable production are the precious treasure. This wine is produced by the first winery under D.O. Ribeira Sacra, located in Sober, considered the capital of the subzone Amandi. Its vineyards and impeccable production are the precious treasure of this excellent wine. Cherry color with violet rim and a superb, ripe fruit aroma, well balanced with silky ering finish that is both lasting and invites further exploration.

Tasting Notes

This is one of those wines that has in its colour one of its greatest appeals. A mixture of Cherry and Violet covered with a bright intensity.

A great youth is highlighted in its bouquet of currants and blackberries with a spicy touch (nutmeg). In mouth it is fleshy, gently tannic, with just a hint of acidity in contrast to the sweet entry. The clean aftertaste leaves a scent of ripe fruit, spices and a nice vegetable trace.


Bronze Medal:

Nacional Women Wine Competition, California USA 2008.

Bronze Medal :

“International Wine & Spirit Competition” [ UK 2010 ]

87 Parker Points in 2010

Silver Medal :

“International Wine & Spirit Competition” [ UK 2011 ]

Mejor vino de la D.O. Ribeira Sacra

XXIII Cata de Vinos de Galicia, 2011

88 puntos – Guia Peñin 2013

Bronze Medal:

“Dallas and Texsom 2013” [ USA 2013 ]

Silver Medal

“Challenge du vin Bordeaux” [ France 2013 ]

Bronze Medal in the :

“International Wine and Spirit Competition” [ UK 2013 ]


Once the grapes have been harvested, de-stemmed and crushed, a paste like mixture of must, pulp and peel is created and then introduced into a stainless steel tank which maintains a constant temperature of 25 ° C.

After the alcoholic and malolactic fermentation, in order to soften the wine until bottling, it is subjected to different decanting processes that remove any turbidity, it is constantly tested and its levels of sulphurous corrected for optimum conservation.

Ficha Técnica

vino uvas100% Mencía

vino copa12.5% Vol.

Total alcoholic degree: 12.5 % (v/v)
Dry extract: 31.2 g/l
Total acidity:5.5 g/l
Volatile acidity: 0.49 g/l
Total sulphur dioxide: 106 mg/l
Reducing sugars: 2.2 g/l
Volumetric mass at 20ºC: 0.9939 g/c.c.

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