Peixes 'Eixe' 2019

Galicia, Spain

Grapes: Merenzao (Trousseau) (40%), Albarello (40%) and Mouraton (20%)

Emily says…

“The most delicate and fragrant red that Peixes produce. It’s wonderfully impressive with notes of wild strawberries, raspberry and cranberry with a stony and salty finish.”

Winemaking 

Whole clusters of each variety are gently crushed then left to macerate at low temperatures for two months in large plastic vats, separately from each-other. During this time fermentation takes place initiated by indigenous yeasts. The wines are then blended and aged for 12 months in old 3,200 litre French oak barrels, before being bottled unfined and unfiltered.

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.