To make the Vimbio wine, the clusters, which come from three different estates, are harvested manually in 16 kg boxes and immediately taken to the winery to be processed as quickly as possible. This quick work helps to preserve the fruit’s integrity and organoleptic qualities. In the winery, the grapes are gently pressed and, after being racked by gravity, the resulting must ferments with native yeasts in stainless steel tanks at 18ºC. The resulting wine ages on its lees for around four months and is finally bottled starting from the April following the harvest.

Vimbio in Galician means wicker, a long and flexible strand that was traditionally used in the area to tie the vines to the guides. Martin Crusat and Patricia Elola chose the name Vimbio for their lifelong project. They chose it as a declaration of intent; a promise and commitment to working in a sustainable, manual and environmentally friendly way and always keeping the consumer in mind. The results of their work are wines like this white with a deep Galician essence, made in the most artisan way.