Description

Peixe da Estrada roughly translates as ‘fish of the road’, the grapes come from across the Viana region, and the name represents the time Curro and Jesús spend on the road tending all the small plots! This fluid, fresh ‘regional wine’ has pure cassis fruit and shows a snapshot of this high mountain region.

Viana do Bolo is almost encircled by DO Valdeorras. These are some of the highest vineyards in Galicia at 600-850 metres above sea level following the upper course of the river Bibei. The climate here is Atlantic with some continental influence. Soils are granite and metamorphic with a high mica content. Peixes da Estrada comes from vineyards around the villages Fornelos, Grixoa and Buxan. The vineyards are planted with a field blend of 60-80-yearold Mencía, Mouraton, Grao Negro, Garnacha Tintorera, Bastardo and around 10-15% of the blend is white grapes: Godello, Doña Blanca and Palomino which are pruned in a gobelet style and grow along wide stone terraces.

Viticulture is sustainable in some plots and organic in others. All work including harvesting is by hand.

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 500 litre neutral French oak barrels and 3,000 litre neutral French foudre where it matures for 12 months on lees without bâtonnage. The wine is then bottled without fining nor filtration.