Bodega Régoa, Ribeira Sacra Tinto ‘Régoa’ 2012

£15.00 £13.88 (75cl)

Only 10 left in stock


About the wine



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A blend of 80% Mencía, 10% Alvarello, 8% Caiño and 2% Sousón. Fermented in stainless steel with indigenous yeasts. Matured for 6 months in 50hl Allier oak conical casks, followed by 7 months in 300L French oak barriques (majority new), followed by 12 months ageing in bottle prior to release.

About the producer

The name Ribeira Sacra means ‘Sacred Shore,’ which is most likely a reference to the numerous monasteries in the area. Until fairly recently, Ribeira Sacra was largely cut off from the rest of Spain, though a few farmers shipped wine by river to Lugo, a city to the north, mostly for local consumption. At the end of the 19th century, phylloxera destroyed many of the vineyards. Agricultural disaster was followed by economic depression, civil war and dictatorship. Many of the historical terraces were abandoned. Near the end of the 20th century, people began to return to Ribeira Sacra. Drawn by the potential of the slate/ granite soils at a time when other once-obscure Spanish wine regions were developing worldwide reputations, prospective growers came back to replant the vines and renew the terraces. The hills of Ribeira Sacra were alive once again.

The Ribeira Sacra area, which today covers around 1200ha, was accorded DO status in 1996. Run by José María Prieto Fernández, Bodega Régoa makes the most of the natural advantages of its geographical situation in the heart of the Amandi sub-region. The winery owns 11 hectares of old vine terraced vineyards, with many 80% south facing slopes, dropping down to the banks of the Sil River. These conditions, together with the particular soil characteristics (slate and sandstone soil with good drainage) as well as a suitable climate (more continental than Rías Baixas) combine to great effect in the expressive individuality of its wines. Almost 30% of the vine stock is 50 years of age with the rest being 25-30 years of age on average. José Maria calls upon the experience of Ángel Anocibar, winemaker at globally renowned Abadia Retuerta at Sardón de Duero, for assistance in coaxing the best from his fruit.

Robert Parker Wine Advocate (

The 2012 Régoa is a blend of Mencía with 10% Alvarello (also known as Brancellao), fermented with indigenous yeasts and matured in 5,000-liter oak vats for seven to eight months. When I took it to my nose I immediately thought of a Port; it felt warm and ripe, despite not being very alcoholic. The palate is tannic as hell, virtually undrinkable. I couldn't really get my head around this. Experiment with very powerful food. 15,000 bottles produced. ( Luis Gutiérrez) . Issue Date: 27/04/2016

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