Xose Lois Sebio

Máis Alá

$54.50 CAD/btl $163.50 CAD/case $185.88 CAD/case Retail

2 pieces in stock


Máis Alá is Xosé Lois Sebio's alpinist wine; the native Godello vineyards that provide the grapes for this biodynamic wine sit 650 meters high up in the mountains of A Falcoeira, in O Bolo, Galicia. Quite aptly named, Máis Alá translates to "further over there", since the terraced vineyards are hard to get to and even harder to cultivate.

The high altitude mountain micro-climate gives this wine a fresh, crisp, and acidic profile with lots of character. That's not to say it lacks any complexity! Bright and intense floral aromas are followed by notes of fresh stone fruit and subtle hints of spices.

On the palate the wine is both fresh and rich with well balanced and integrated acidity, the intense fruit notes are complemented by an elegant creamy and lasting finish. This wine, as with most of Xose Lois' wines, ages beautifully in the bottle but can be consumed right away if you find yourself lacking patience.

Máis Alá is made using biodynamic and sustainable practices with low-intervention and no additives; also following the permaculture principles of Masanobu Fukuoka.


Annual Production:  3000 bottles (The club has access to 200 annually)
Type: Blanco (white)
Body: Light
Palate: Dry
Finish: Elegant, balanced, fresh and mineral
Grape Variety: 100% Godello
Viticulture / Farming: Sustainable & Biodynamic - Terroir Driven
ABV%: 13.8
Ageing: 10 months in 500L & 600L used barrels
Winemakers:  Xose Lois Sebio
Bodega: Viño de Encostas - Xose Lois Sebio
Region: A Falcoeira, O Bolo, Province of Ourense, Galicia
Designation of Origin: No D.O. - private parcels and private project (in Valdeorras)
Micro-Climate: Mediterranean/Atlantic – cool & humid winters (0ºC) and short dry summers (29ºC)
Elevation: 600-650 meters above sea level
Age of Vines: 30 years
Soil: granitic sand, xabre


  • Drink now or keep for up to 4 years
  • No need to decant, simply open 5 minutes before consuming
  • Pairs well with any fish and seafood dishes, Italian pasta dishes, sushi and sashimi and other Japanese dishes, Manchego cheese (any goat and sheep milk cheeses) and soft cheeses, white meats, Jamón Ibérico, paella and other rice dishes
  • Ideally served chilled


Xose Lois Sebio makes wine from vineyards in several regions within Galicia and Castilla & León including: Gomariz, O Bolo, Sanxenxo, Valtuille, and Santiuste.

The Máis Alá vineyards are found in the mountains of A Falcoeira, O Bolo, east of the capital of the Province, Ourense, and adjacent to the Bibei river valley. The majestic green mountains give a fairytale-like impression with their high altitude terraced vineyards.

The vines grow in particularly distinct soils of granitic sand, called xabre. This type of soil has very good drainage, is quite poor, and forces the vines to search deep for water. This in turn gives the resulting wine its beautiful mineral qualities. 

The microclimate of O Bolo is relatively mild with cool and humid winters rarely going below 0ºC and warm dry summers reaching 30ºC. The high altitude of the vineyards also protects them from too much heat.


Manually harvested and sorted, an initial partial harvest in August, followed by a secondary harvest in October. Fermentation begins in stainless tanks at a very low temperature before the wine is transferred to various used barrels of 500L and 600L capacity. The wine undergoes extended fermentation at a very low temperature in the barrels, this is done to maintain all the best qualities of the fruit and the terroir. The wine is aged 10 months in the same barrels in order to integrate the acidity and give the wine a luxurious texture.


When it comes to winemaking, Xose-Lois Sebio is both an innovator and a traditionalist. Quite possibly one of the most knowledgeable winemakers in Ribeiro, Galicia, Xose-Lois draws from his extensive experience in both the theory and practice of winemaking. He was born and grew up in Vigo, Galicia, a coastal city in northwest Spain not far from where he now makes some of his Viños de Encostas. At the University of Ourense in Galicia, Xose-Lois completed a degree in Agricultural Engineering and a Masters in Oenology. He studied alongside some of Galicia’s greats and formed a strong bond with the entire winemaking community of the region, which he further solidified by working at various wineries in Rias Baixas, Ribeiro, and several other regions.

It was during his studies that he met Ricardo Carreira, the owner of Coto de Gomariz, one of Ribeiro’s top-rated wineries. In 2002, Xose-Lois began working with Ricardo and together they pushed the envelope; planting vineyards, bringing new wines to market, and completely revitalizing Coto de Gomariz. Together they modernized the winery and showed the world the true potential of Ribeiro wines. 

In 2010 Xose-Lois began work on his personal project, Viños de Encostas. He became obsessed with the idea of creating honest wines with no makeup and a distinct personality. With Viños de Encostas (wines of the slopes), Xose-Lois focuses on forgotten locations, off the beaten path, areas that are difficult to cultivate, all the while practicing unusual winemaking techniques. 

Of the 10 wines that comprise Viños de Encostas, some are traditional and others radically innovative, but they all display the finest aspects of the native grapes and their terroirs. The vines are low-yielding and costly to cultivate, which means they are anything but conventional. They are all small-batch wines, some of them cultivated organically, others biodynamically, and some more conventionally, depending on the location and the topography of each vineyard. Xose-Lois’ objective is to create wines that express the unique identities of Galicia’s native grape varieties and their terroirs. All of Xose-Lois’ wines are low-intervention, low-sulphur, and made without any unnatural additives.

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