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Showing 1 to 5 of 5 (1 Pages)

Buy Wine from Peixes

In a forgotten corner of the Massif Central Orensano, where the mountains embrace the sky and the valleys hide centuries-old stories, lies Peixes. Here, in Viana do Bolo, time seems to stand still. Viticulture in this region is not just a practice, it is an act of resistance. At an altitude that challenges the ripening of the grapes, in soils that are poor but full of character, wines with soul are born.

It all started with a sip. Jesús Olivares and Curro Bareño, two wine enthusiasts, discovered a bottle from a small local producer and were fascinated. It was no ordinary wine: it spoke of the landscape, the cold mists and the granitic soils. Thus was born their dream of recovering these forgotten vineyards and giving them a new life. Both of them already had experience in innovative projects such as Fedellos do Couto, but with Peixes they wanted something different: to explore the pure essence of this lost corner of Galicia.

Vineyards

The Peixes vineyards are small jewels hidden between 600 and 850 metres above sea level. They are scattered plots, many of them recovered from an almost definitive abandonment. Six hectares of their own vineyards and another two worked in collaboration with local winegrowers make up their project.
Here, the soil is a mosaic of granite, mica and orange quartz, a terroir that gives the wines a vibrant minerality. The vines, between 60 and 80 years old, are planted on stone terraces, witnesses to the efforts of generations who have struggled against the mountain.
The climate gives no respite either. Intense cold in winter, short but bright summers. The grapes ripen slowly, which gives them freshness and natural acidity. To protect this treasure, Jesús and Curro are committed to organic and sustainable viticulture: no herbicides or aggressive chemicals, seeking a balance with nature and respecting the biodiversity of the environment.

Philosophy

If there is one thing that defines Peixes, it is the way they make wine. No artifice, no masks. Their philosophy is clear: let the land speak.
To do this, they practice low-intervention winemaking. The grapes are fermented with whole bunches, using indigenous yeasts that reflect the personality of each plot. There is no rush: macerations are long, fermentations take place at their own pace and ageing is done in neutral oak barrels, without seeking the prominence of wood.
In the end, each bottle of Peixes is a testimony to its origin: fragrant, fresh wines, with that natural elegance that only old vines and a soil steeped in history can give. They are wines that transport, that tell tales of morning mists and stony soils. And above all, they are wines made with passion, with that spark of madness needed to defy the rules and rescue a landscape in every glass.

Showing 1 to 5 of 5 (1 Pages)

Buy Wine from Peixes

In a forgotten corner of the Massif Central Orensano, where the mountains embrace the sky and the valleys hide centuries-old stories, lies Peixes. Here, in Viana do Bolo, time seems to stand still. Viticulture in this region is not just a practice, it is an act of resistance. At an altitude that challenges the ripening of the grapes, in soils that are poor but full of character, wines with soul are born.

It all started with a sip. Jesús Olivares and Curro Bareño, two wine enthusiasts, discovered a bottle from a small local producer and were fascinated. It was no ordinary wine: it spoke of the landscape, the cold mists and the granitic soils. Thus was born their dream of recovering these forgotten vineyards and giving them a new life. Both of them already had experience in innovative projects such as Fedellos do Couto, but with Peixes they wanted something different: to explore the pure essence of this lost corner of Galicia.

Vineyards

The Peixes vineyards are small jewels hidden between 600 and 850 metres above sea level. They are scattered plots, many of them recovered from an almost definitive abandonment. Six hectares of their own vineyards and another two worked in collaboration with local winegrowers make up their project.
Here, the soil is a mosaic of granite, mica and orange quartz, a terroir that gives the wines a vibrant minerality. The vines, between 60 and 80 years old, are planted on stone terraces, witnesses to the efforts of generations who have struggled against the mountain.
The climate gives no respite either. Intense cold in winter, short but bright summers. The grapes ripen slowly, which gives them freshness and natural acidity. To protect this treasure, Jesús and Curro are committed to organic and sustainable viticulture: no herbicides or aggressive chemicals, seeking a balance with nature and respecting the biodiversity of the environment.

Philosophy

If there is one thing that defines Peixes, it is the way they make wine. No artifice, no masks. Their philosophy is clear: let the land speak.
To do this, they practice low-intervention winemaking. The grapes are fermented with whole bunches, using indigenous yeasts that reflect the personality of each plot. There is no rush: macerations are long, fermentations take place at their own pace and ageing is done in neutral oak barrels, without seeking the prominence of wood.
In the end, each bottle of Peixes is a testimony to its origin: fragrant, fresh wines, with that natural elegance that only old vines and a soil steeped in history can give. They are wines that transport, that tell tales of morning mists and stony soils. And above all, they are wines made with passion, with that spark of madness needed to defy the rules and rescue a landscape in every glass.