6 Day Wine and Gastronomy Tour of Northern Spain
We are offering the best experience focus on Wine & Gastronomy of Northern Spain partnering with local tour guides in order to show these regions combining history, be...
Structure
Drinking window
Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: wild cherry, raspberry, herbs, earth, light mineral, dried flowers
Palate: tart red fruit, earthy mineral, dried herbs, fresh acidity, light tannin
A natural-wine Tinto Fino from pre-phylloxera ungrafted old vines at Villalbilla de Gumiel, with wild cherry, earthy mineral and high acidity from minimal-intervention winemaking.
What it pairs with
-
Roast pork with herbs
The wine's bright acidity and earthy notes complement herb-roasted pork without overwhelming it. -
Grilled lamb chops
The freshness and tannin-light profile are ideal for simple, charcoal-grilled lamb. -
Manchego cheese with quince
The wine's acidity and cherry fruit work with the sweetness of quince and hard cheese.
How to serve Goyo Tinto del Pais
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Roast pork with herbs, Grilled lamb chops, Manchego cheese with quince. Match the wine's structure to the dish's fat and salt.
History
Goyo Garcia Viadero began producing wine commercially in 2001 at Villalbilla de Gumiel, using pre-phylloxera ungrafted Tinto Fino and Albillo Mayor vines. The estate became a reference for natural wine production in Ribera del Duero, working with minimal sulfur and no fining or filtration.
- 2001: Goyo Garcia Viadero first vintage from pre-phylloxera old vines at Villalbilla de Gumiel
Facts
- Producer
- Goyo Garcia Viadero · visiting guide
- Grapes
- Tinto Fino (100%)
- Classification
- DO Ribera del Duero
- Oak
- Aged in old French oak barrels with minimal intervention
- ABV
- 13.5%
- Price
- €25-45 at retail
- Drinking window
- 3-12 from vintage
- First vintage
- 2001
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Goyo Tinto del Pais
What does Goyo Tinto del Pais taste like?
On the nose, wild cherry, raspberry, herbs, earth, light mineral. On the palate, tart red fruit, earthy mineral, dried herbs, fresh acidity, light tannin. Structurally medium-bodied, low tannins, racy acidity with a medium finish. A natural-wine Tinto Fino from pre-phylloxera ungrafted old vines at Villalbilla de Gumiel, with wild cherry, earthy mineral and high acidity from minimal-intervention winemaking.
When should I drink Goyo Tinto del Pais?
Drink 3-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Goyo Tinto del Pais?
Roast pork with herbs is the canonical pairing. Other strong matches include Grilled lamb chops and Manchego cheese with quince. The wine's bright acidity and earthy notes complement herb-roasted pork without overwhelming it.
Is Goyo Tinto del Pais vegan?
Yes: the producer documents no animal-derived fining agents in production, so the wine is suitable for vegan and vegetarian drinkers.
What grapes are in Goyo Tinto del Pais?
The blend is Tinto Fino (100%). The wine is classified as DO Ribera del Duero.
Tags
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