Peixes, Eixe, Galicia, Spain

Peixes, a new project by Jesús Olivares and Curro Bareño, the team behind Fidellos.

Between the two, they discovered old vineyards around the town Viana do Bolo, known as some of the highest vineyards in Galicia at 600-850 metres above sea level. Many of these sites had been abandoned due to the grapes incapability to ripen in such altitude. Or on the flip side, the fruit can be used to make local firewater Orujo. 

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.

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.

A delicate and celestial red, with bursting notes of cranberry, wild strawberry, raspberry - elevated with florality. Pairs great with food, with its salty and stony finish. 

Producer - Peixes
Country - Spain
Region - Galicia
Variety / Blend - Merenzao (Trousseau), Albarello (Brancellao), Negreda (Mouratón)
Wine Style - Red Wine
Farming - Organic
Vegan