The Guímaro Estate is located in Ribeira Sacra, a region in northeastern Spain that’s incredibly picturesque but extremely difficult to farm due to the treacherously steep terrain. Currently run by Pedro Rodríguez, whose family founded the estate in 1991 but prior to that, they made small quantities for personal consumption and local cantinas. Pedro’s winemaking uses spontaneous fermentation with native yeast, foot treading in open-top vessels, aging in foudre, and only minimal addition of sulfur. This wine is mostly Godello with small amounts of ingenious varietals used for blending. Unoaked, it's medium-bodied with balanced yet bright acidity, notes of lemon zest, underripe nectarine, and some salinity with a touch of creaminess on the finish. For pairings try alongside P’tit Basque - a creamy sheep’s milk cheese - or with a bowl of steamed mussels cooked with dry sherry, shallots, lots of garlic, lemon and of course, a side of crusty bread!