Peixes 'Camandula' 2021

Galicia, Spain

Grapes: Sousón (60%) Field blend of Mencía, Mouraton, Grao Negro,
Garnacha Tintorera, Bastardo, Godello, Dona Blanca and Palomino (40%) 

Fresh, mineral and fragrant. With notes of wild berries and fruit along with roasted spices and game notes.

Winemaking

The Sousón is harvested first and vinified separately from the field blend that makes up around 40% of the final wine. Whole clusters are gently crushed then left to macerate at low temperatures for two months in large plastic vats. During this time fermentation takes place initiated by indigenous yeasts. The wine is then transferred to 3,000 litre neutral French foudre where it matures for six months on lees without bâtonnage. The wine is then blended and bottled without fining nor filtration.

Peixes 

Peixes is the most recent project of Jesús Olivares and Curro Bareño (also behind Fedellos de Couto in Ribeira Sacra and Ca' di Mat in Sierra de Gredos). Curro and Jesús discovered old vineyard sites around the town Viana do Bolo, which is almost encircled by Valdeorras but not part of the DO. Located at 600-850 metres above sea level, these are some of the highest vineyards in Galicia . At this altitude the grapes don’t ripen easily and many of the sites had been abandoned.  The 60-80 year-old gobelet trained vines grow along sinuous stone terraces. They are field blends of Mencía, Mouraton, Grao Negro, Garnacha Tintorera, Bastardo and Sousón which include 10-15% of white varietals Godello, Dona Blanca, Colgadeira and Palomino. Farming is a mix of organic and sustainable. Jesús and Curro work six hectares themselves, by hand, and with growers who manage a further two hectares. The winemaking is quite hands off: they use whole clusters, long macerations and cool fermentations with indigenous yeasts. Wines are matured in large neutral oak and bottled without fining or filtration.