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Peixe da Estrada

Macizo Ourensan

Peixe da Estrada Bottle
Appellation
Vino de España
Variety
Mencía, Mouranton, Grao Negro, Garnacha Tintorera, Bastardo, Godello, Doña Blanca, Palomino, Colgadeira
Age of Vines
60-80
Farming
Practicing organic
Soil
Sand, granite, schist
Altitude
700 meters
Fermentation
Hand harvested, whole cluster natural yeast fermentation in vat, gentle maceration lasting two months
Aging
12 months in 3000L foudre and neutral 500L French oak demi-muids

Overview

Curro and Jésus consider Peixe da Estrada to be their village wine coming from vineyards in the villages of Fornelos de Filloás, Grixoa and Buxán. Here they tend several small plots of 60-80 year old vines planted to a wide range of varieties indigenous to this part of Galicia. About a third is Mencía, another third is made up of  Mourantón, Grao Negro and Garnacha Tintorera with the remainder Bastardo, Godello, Doña Blanca, Palomino and Colgadeira. These villages are all located just south of Ribeira Sacra and Valdeorras.

Galicia, Spain
  • Location
    Galicia, Spain
  • Appellation
    Vino de España
  • Proprietor
    Jesús Olivares & Curro Bareño
  • Winemaker
    Jesús Olivares & Curro Bareño
  • Size / Elevation
    6 hectares / 600-850 meters
  • Portfolio
    Eric Solomon Selections

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