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From 23 hectares of vineyards between 17 and 100 years old, located at an altitude between 400 and 750 meters above sea level with granite soils, very fine sands and the presence of quartz schist. Training systems: goblet and double cordon. Godello, Albariño, Doña Blanca, Treixadura.
The grapes were destemmed, pressed, and settled. Vinification was done in batches according to the variety and the plot of origin. Spontaneous fermentation took place in demi-muids, 12,000 and 24,000-liter foudres, and 7,000-liter egg-shaped concrete tanks. Aged for 8 months, partly in 600-liter French oak barrels and 1,200 and 2,400-liter Austrian foudres, and partly in 700-liter ovoid concrete tanks for natural stabilization.
Dominio do Bibei was founded in 2001 by Javier Domínguez, brother of the designer Adolfo Domínguez, to recover the family roots in Manzaneda, in the province of Ourense. The family had been buying land there since 1995, and the first vintage was 2002.
It lies in the Bibei valley, the easternmost subzone of Ribeira Sacra (Quiroga-Bibei). The vineyards run from 350 to 920 metres above sea level, on slate and granite soils.
Mencía is the dominant red variety, with Brancellao, Sousón and Caíño. For whites they grow Godello, Albariño, Doña Blanca, Treixadura and Torrontés.
They vinify by plot and variety, and age in stainless steel, wooden vats and foudres, barrels and concrete eggs. Until 2015 their consulting winemakers were Sara Pérez and René Barbier Jr., from Priorat.
Lalama is their Mencía red, with 15 months in French oak. Lapola is a white of Godello with Albariño, Doña Blanca and Treixadura, spontaneously fermented and aged 8 months. Lalume comes from Ribeiro, with Treixadura as its base.
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