The term "Rivoira Sacrata" first appeared in the writings of Brother Antonio Yepes, who mentioned the name in his General Chronicle of the Order of Saint Benedict, written at the beginning of the 17th century.

[4] Whether intentionally or by mistake, Yepes transcribed the place name as "Rivoyra Sacrata," which translates to "sacred riverbank", and attributed the term's origins to the multiple monasteries along the Sil river.

However, widespread emigration left the region with a labor shortage, slowing the recovery process and leaving many vineyards in a state of abandonment.

For much of the 20th century, wine made in the region was limited to self-consumption or distributed in bulk to local bars and taverns.

In 1993, the designation Viño da Terra Ribeira Sacra was approved, providing a legal framework to regulate wine production.

These soils also provide good drainage and favor prolonged ripening of grapes, since they absorb the sun's heat during the day and release it at night.

[6] The principal red varieties are: Mencía, Brancellao, Merenzao, Sousón, and Caiño Tinto; also authorized are Garnacha tintorera, Tempranillo, and Mouratón.

Most of the vineyards in Ribeira Sacra are planted along the Miño, Sil, Cabe and Bibei river canyons, with slopes that can reach nearly 100% gradient in some points.