Adega Damm Amandi was created by Martin Damm, who as a wine importer in Denmark, worked with wine from top producers of Spain and France. He bought some well-located vineyards with old vines as well as an old stone Cantina in Amandi in 2017. After taking a few years to restore the house and build a winery, he now makes wine in Ribeira Sacra, with 2019 being the first commercial vintage.

Martin Damm have been importing great Burgundian wines for the last twenty years and has visited countless times, harvesting with Grivot and Bize. His time in this region inspired his conviction of making single vineyard, single expression wines.

Amandi is an old parish (consists of 14 small villages with a total of only 20 inhabitants, 50 years ago there were around 500).
Grapes have been grown in this area for 2000 years, when the Romans occupied this part of Spain. Due to large gold deposits nearby, it was considered a sacred area.

There are five sub-regions in Ribeira Sacra: Amandi, Chantada, Quiroga-Bibei, Riberas do Miño and Riberas do Sil and each is marked by numerous micro-climates dictated by the extreme topography, altitude, soil, orientation and regulatory effect of the rivers.

Within Amandi sub-region, there are 2 villages to reference for Adega Damm: Amandi and Doade:

*Amandi* is home to 2 vineyards, all on granite. the terrain is wild here and the vines somewhat less accessible. Burato (80+ yr vines here) and Cazoga, home to the winery and the vines that offer fruit for : the Godello, La Cabaña de Cazoga, La Viña que en su Día Era dela Casa, Cazoga (only a scant 80-110 åres), & Cazoga Especial.

Overall the wines are deeper, more profound, more structure and long lived.

*Doade* is home to his specific hillside vineyards: A big cliff made purely of schist. Pombeiras dropping down to the river (6 small parcels 40 years old), Clos Ladredo - higher on the hill (2 parcels 80+ years), Seoane (facing west opposite Lodredo) and Capitana, located above both Seoane and Pombeiras.

Over all the wines are more open, aromatic, easier to drink.

All the vineyards are extremely steep with very little soil and very rocky. Farming proceeds without using insecticides or herbicides. Brush cutters are used to keep weeds down.

The vineyards in Amandi were built into terraces during the Roman times, on steep rock slopes (45 degrees), but unfortunately few remain. Martin has spent the last years rebuilding the terraces with the help of some of the locals. Otherwise he is nearly a one-man show, farming organically and harvesting by hand, up and down the steps.

Given his affinity and experiences in Burgundy, Damm seeks refinement, authenticity and elegance in his wines and wants them to be wines that evolve over time. He’s never worked with an enologist, a true one-man show, with as little intervention as possible in the cellar.

Natural fermentation in stainless steel tanks, malolactic fermentation in barrels Then approximately 1 year year in used casks 2-3 year old Burgundy barrels from trusted producers in sizes 228 and 350 litres.

All the wines are fermented without added yeast, enzymes or any additional products. Maximum one or two rackings and very low level of SO2 added before bottling.

Martin vinifies parcel by parcel, so approximately 25 different vinifications each year.