Dolio 2022
Ribeira Sacra
Spain, Spain
Regular price£288.00
/
Arriving: Late 2026
Shipping duty paid to Mainland UK is charged at a flat rate of £9.99 per consignment and POA for Northern Ireland or Islands.
Shipping under bond is dependant on location, but starts at £15 per consignment.
| Style: Red | Packaging: OWC |
| ABV: 13.0% | Closure: Cork |
| Organic: | Drink from: 2026 |
| Biodynamic: | Drink to: 2040 |
| Grapes: 62% Mencia, 20% Merenzao, 18% Caíño | |
Critic scores
94 JA, 97+ DB
Critic reviews
"Juicy and delicious, made to share. Combines a sense of controlled architecture with joyful fragrant and easy-to-love fruitfulness. Floral aromatics, slate and pumice stone texture, rose stem, freshly cut herbs, orange peel, blood orange, needs a carafe to really open up. Fernando Gonzalez Riveiro winemaker, 3.7ha estate, native yeast fermentation in 500l barrels, vineyards ranging from 200-600m in altitude, whole bunch fermentation."
Jane Anson, July 2026, JaneAnson.com
"(Ribeira Sacro DO; a blend of 62% Mencia, 20% Merenzau and 18% Caiño planted on a very steep terraced vineyard of 200 to 600 metres of altitude; foot-trodden and 100 per cent whole bunch fermented in a single troncoconic oak vat with indigenous yeasts; matured in 225-liter barrels and 2,000-litre foudres for 24 months; 13% alcohol; tasted twice, first at the Joanne press tasting and then in Paris from a sample sent by the property). Bulby in its subtle florality – peony, maybe a little iris too. Elegant and refined, a little closed at first, but in an entirely good way, and with lovely, delicate, soft and caressing tannins. Crystalline and lifted, that floral note from the aromatics very much integrated with the fruit on the palate. Gorgeous. Surely the best ever from here and very beautiful both aromatically and texturally. A coup de coeur. 97+."
Colin Hay, September 2026, DrinksBusiness.com
Jane Anson, July 2026, JaneAnson.com
"(Ribeira Sacro DO; a blend of 62% Mencia, 20% Merenzau and 18% Caiño planted on a very steep terraced vineyard of 200 to 600 metres of altitude; foot-trodden and 100 per cent whole bunch fermented in a single troncoconic oak vat with indigenous yeasts; matured in 225-liter barrels and 2,000-litre foudres for 24 months; 13% alcohol; tasted twice, first at the Joanne press tasting and then in Paris from a sample sent by the property). Bulby in its subtle florality – peony, maybe a little iris too. Elegant and refined, a little closed at first, but in an entirely good way, and with lovely, delicate, soft and caressing tannins. Crystalline and lifted, that floral note from the aromatics very much integrated with the fruit on the palate. Gorgeous. Surely the best ever from here and very beautiful both aromatically and texturally. A coup de coeur. 97+."
Colin Hay, September 2026, DrinksBusiness.com