D. Ventura is a new project by Ramón Losada and his family utilizing old family holdings in this ancient wine growing region. Ever since the Romans inhabited the area, people have been growing grapes on the steep terraces lining the two rivers that form the Denomination.

Working these lands is extremely difficult as the terraces in some areas are so steep that all the grapes have to be brought in on a dumb waiter. All farming is done by hand and Ramón, with the help of Gerardo Mendez (Do Ferreiro), changed the farming techniques to incorporate a more natural approach.

In addition to an organic approach to farming, winemaking has also changed. Only indigenous yeast is used to start fermentation. None of the wines are filtered or cold stabilized. Lastly, the maturation of the grapes is watched carefully to insure that the grapes are fully mature when harvested.

There are currently three vineyard sites. Two border the River Sil and one borders the Miño River. Caneiro and Pena do Lobo are in an area known as Amandi. This area has been famous throughout time as being one of the best sites for making wines. Caneiro in particular is unique. Steep terraces line the river. The soil here is pure slate known as Losa. The river here adds a sweet freshness to this plot, cooling it during the heat of the day. Pena do Lobo is also on the Sil but the vineyard is less steep and is slighty further from the river. The soils are a mix of slate and granite. Viña do Burato is in a totally different area north of the other two on the Miño River. Here the landscape is lush. Streams flow directly through the vineyard on the way down to the river Miño. The soils here are more fertile and alluvial. All three of these plots have unique climates that create distinct wines.