Mixtura is a small craftsman winery in northwestern Spain helmed by Gutier Seijo Otero, a Galicia native who has gained extensive experience working in some of the most prestigious cellars of Galicia and throughout the world in his work with other top wineries. Created in 2019, Mixtura – Independent Wines is the natural evolution of his ideals, vision, and all that he has learned along the way. \n\nMixtura was born of an ideology built on the search and recovery of historical vineyards and their native varieties along the course of the ancient river valleys of northwestern Spain’s border with Portugal. Working with grape varieties that straddled the Miño river centuries before a border even existed, Guti has left the geographical and political restrictions of appellations behind him in order to focus on discovering the purest expressions of terroir. \n\nGutier makes Mixtura Blanco with treixadura and albariño grapes from five villages where Galicia and Portugal meet in the northwest corner of the Iberian Peninsula, each with different microclimates. The treixadura comes exclusively from the heart of the Ribeiro region in Galicia, primarily from east facing vineyards in the village of Berán, between 90 and 200 meters, in soils consisting of sábrego–sandy decomposed granite. Ribeiro has a transitional climate with a Mediterranean character that is moderated by the influence of the Atlantic Ocean. \n\nHalf of the albariño for the Mixtura blend comes from a vineyard in Condado do Tea, the southernmost subzone of Rías Baixas, bordering Portugal. Condado do Tea extends inland from the O Rosal subzone following the Miño River into a rugged, mountainous landscape. In Condado do Tea, vineyards are directly on the Tea River, a tributary of the Miño river, that divides Spain and Portugal. This subregion lies further inland from the coast and is less affected by the cooling oceanic influence, so it tends to be a warmer territory than Val do Salnes. Gutier’s vineyard here is south-facing, located at an altitude of 400 meters. The soils are shallow sandy decomposed granite (sábrego); however, the vineyards in Condado do Tea have slate subsoils near the surface, an excellent conduit for heat retention that contribute to earlier ripening.
