Iago Garrido is the person behind this winery located next to the Monastery of San Clodio, in the heart of Ribeiro. At Fazenda Agrícola Augalevada, Iago works the land organically, following biodynamic methods. The area's characteristic granite soil is a critical influence on the profile of his wines, which are crisp, fresh, and easy to drink.
Most of Iago’s vineyards are farmed organically and his estate vineyard is farmed biodynamically. The majority of the grapes come from the Manolo de Traveso vineyard, which is rich in clay (of the non-water swelling type, unlike those of the Côte d’Or, for example) with granite bedrock on some of the highest vineyards in the Miño River Valley. Some of the Treixadura comes from the Arnoia Valley on a decomposed granite vineyard and the Albariño from the lower Miño area in Filgueira. There are other small parcels scattered through the three main valleys, Arnoia, Avia and Miño.
The primary fermentation starts in stainless steel with low temperatures, and after fermentation they are transferred to an equal mixture of 400-liter amphoras and 600-liter stainless steel tanks for around ten months of aging. Very little sulfur is used. This white blend is high-toned, fresh, and textured, with notes of beeswax, white stone fruits, and dried grass, supported by a core of minerality.