Fazenda Agricola Augalevada
The name Fazenda Augalevada is Gallego for “Hacienda water that has been drank.” One could interpret Iago Garrido’s wines as the water that falls on his vineyards and flows through his mountain into his vines, their fruit, and his bottles. Prior to Agualevada, Iago played division II soccer with Xavi Seoane (Fazenda Pradio), studied organic farming, and became fascinated with biodynamics. After falling in love with a terraced slope tucked into a forest valley behind the ancient Monasterio de San Clodio, he purchased the land and built a winery on site. Sheep and cattle graze thick grass between Iago Garrido’s vines on a terraced slope. Healthy virgin soils produce exceptionally bright and refreshing treixadura, which ferments with other native Galician white varietals to become his traditional field blend. Iago calls his wines “vinos de raíz,” or wines of the root, referring to their savory, terroir driven nature, and that he often enjoys them best on what the biodynamic calendar calls ‘root days.’ He was inspired to use and bury anfora in his cellar by the great Elisabetta Foradori. Agualevada is the first certified biodynamic producer in the history of Ribeiro.
"Iago's wine quenches a thirst for true Ribeiro you can't know you're missing until you try it." - Andrew Yandell, Trumpet Wine
Ollos de Roque
Farming Practice: Certified Biodynamic
Certified biodynamic. Treixadura 80%, Albariño 10%, Godello 10%. Soil- decomposed granite. Orientation- southest. Altitude- 200-280 m. Spontaneous, primary fermentation in stainless steel with malolactic and seven months ageing in 400 l amphora.