They constitute 90% of the total Ribeiro D.O.P. production.

Ribeiro D.O.P. wines are usually young wines with a high aging potential in bottle. With an iconic fame and international recognition, the white wines from Ribeiro are the result of the blending know-how of native grape varieties and the good job developed by vinegrowers, cellars, and small wine producers.

They stand out for their elegance and subtlety, the aromas of ripe fruits and fresh fruits, floral notes, honeys, herbs and balsamic. In the mouth they are balanced, fine and delicate. Harmonious wines, fresh, aromatic and of good persistence. Ribeiro's whites are gastronomic and versatile wines that evolve very well in the bottle.


Among the grape varieties of Ribeiro we will differentiate between,

Preferential varieties of white grape: Treixadura, Torrontés, Godello, Albariño, Loureira, Lado and Caíño blanco.

Authorized varieties of white grape: Palomino and Albillo.

Preferential varieties of white grape



The produced wines taste aromatic, with a fine bouquet, elegant with a shade of fruit, delicate flower highlights and a balsamic touch. It is possible to find single-varieties Treixadura wines in Ribeiro but the majority consists of mixtures made with other native varieties but with a predominance of the Treixadura grape.



The produced wines taste aromatic and special, with predominant fruit and flower smells and hay highlights. They can easily reach a high alcohol content of about 12-13º with excellent acidity of around 4-5 g/l expressed as tartaric acid.



It produces wines that are intense, unctuous and tasty in the mouth, easily reaching 14º of alcohol with a good acidity of about 6gr/l expressed as tartaric acid, producing balanced musts, giving taste power to the mixtures.



The wine produced are fairly aromatic, terpene, with floral, fruity and balsamic highlights, glyceric, unctuous and fresh in the mouth at the same time. They can easily reach high alcohol levels – around 13-14º



It is a complementary variety in the D.O. Ribeiro wine making. Its main characteristic in the wine mixtures is a touch of finesse, elegance, lightness and freshness.



It produces wines with a distinctive fruity and spicy aroma that are fresh in the mouth but low in dry extract. In the Certificate of Origin Ribeiro it is usually complementary, mixed it with other native varieties of more structure and volume, giving them more complexity and freshness.


Caíño Blanco

In the mouth the wines are structured, with body and good acidity. The selected variety is used as complementary in mixtures. Its main features are apple and floral aromas.

Authorized varieties of white grape



The variety is widely distributed all over the peninsula under different names. It is not Ribeiro native and doesn’t represent the Certificate of Origin very well. Its use is always complementary.



This variety produces simple, low-expressive wines, with a low alcohol content and acidity and experiences a tendency to oxidative evolution. Its production has been decreasing for a few decades in favour of native varieties.