Modesto Pedrido and Anthony Exposito were both born in Galicia, the Northwestern part of Spain. They both have full experience on Food & Beverage businesses here in California and back in Vigo, Spain. The adventure now is about bringing those products and services that they love from Galicia, to the U.S. to promote the Spanish region and to make a living out of it.
Their ancestors worked in the vineyards since the late eighteenth century, and generations upon generations have kept it going up until Modesto and Tony started importing the product of their hard work to the U.S. Their company, Wine from Galicia Importers & Wholesalers was founded in February of 2011 and is now focusing on the growth of the business and opening new markets for the Galician wines.
Wine from Galicia is dedicated to bringing the best Galician wines and goods to America. The red wines from Ribeira Sacra are made with Menc?a grapes while the white wines are from Rias Baixa where the Albari?o grapes are cultivated
Galicia is the only region of Spain located along the Atlantic coast. It is a rainy and wet region with a Mediterranean climate. With an average rainfall of more than 50 inches annually along with more than 2,000 hours of sunshine, it has characteristics that cannot be found in any other area of Spain.
It can be considered similar to the ones found in places like Burgundy, Champagne or Bordeaux in France, which can allow the region to produce unique wines that the world hasn't tasted yet. Galicia was the place where the Roman emperors' wine was produced. These vineyards have over 2,000 years of history. Galician wine is becoming popular in Spain and is now ready to take over the United States.
The Menc?a variety of grape is indigenous to the northwest of Spain and its origins date back over a thousand years. The characteristics of the wines from this grape make them well-worth discovering. They have an intense raspberry color, a penetrating fruity aroma, overlaid with a delicate floral scent. They are balanced and well-structured, with a full-bodied, lengthy aftertaste. Try with turkey sausages saut?ed with peppers and onion.