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'Peixes da Rocha' Peixes 2019

'Peixes da Rocha' Peixes 2019

Peixes

Peixes' "Peixes da Rocha" is a red wine produced by some of the highest vineyards in Galicia at 600-850 meters above sea level. The whole bunches are gently pressed and left to macerate for two months, starting fermentation with indigenous yeasts. The wine is then transferred to French oak barrels where it ages for 12 months on the lees. Dry and minimalistic character with aromas of red fruit and earthy hints.

£37.40

Features

Vines

Mencía, Mouraton, Grao Negro, Garnacha Tintorera, Bastardo, Godello, Dona Blanca, Palomino

Tipologia

Alcohol content

12.5 %

Format

75 cl Bottle

Vinification

2 months skin maceration and alcoholic fermentation with indigenous yeasts

Aging

12 months on the lees in french oak barrels

Filosofia produttiva

Indigenous yeasts, Natural

Additional Notes

Contains sulfites

'PEIXES DA ROCHA' PEIXES 2019 DESCRIPTION

Peixes introduces 'Peixes da Rocha,' a singular Hispanic expression with a fresh and harmonious spirit, elaborated from a rich blend involving as many as 8 different varieties, both black and white berry. This young winery, born in 2017 from the passion of Jesus Olivares and Curro Bareno, manages 6 hectares of vines in Galicia, near the municipality of Viana do Bolo, minimizing the impact on Nature as much as possible and taking advantage of the Atlantic currents and high altitudes, once considered prohibitive for vine cultivation. As might be guessed, the label's Galician name "Peixes da Rocha" translates to "rockfish."

'Peixes da Rocha' from Peixes consists of a large blend of Mencía, Mouraton, Grao Negro, Garnacha Tintorera, Bastardo, Godello, Doña Blanca and Palomino, bred in an Atlantic climate with some continental influence. The vineyards, located between 600 and 850 meters above sea level, are among the highest in all of Galicia and rest on granitic and metamorphic soils with a high mica content. In the winery, the clusters of the different grapes are gently pressed whole and the resulting must undergoes spontaneous alcoholic fermentation at a low temperature, with as much as 2 months of maceration on the skins. After that, the mass rests 12 months on the lees in 5-hectoliter neutral French oak barrels. At the end of the maturation process, the wine is bottled without undergoing clarification or filtration.

Intense ruby red is the color of 'Peixes da Rocha' Peixes, which evokes hints of red fruit and underbrush on the nose, accompanied by pleasant perceptions of dried grass. Dry, graceful and juicy palate, marked by a medium body and remarkable balance, as well as a clear mineral finish.

Colour

Intense ruby red

Taste

Body of medium intensity, dry, minimalistic

Scent

Aromas of red fruit, dry herbaceous hints and hints of undergrowth

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