We are delighted to share with you another excellent review of our project, this time in the prestigious North American publication The (Wine) Dispatch.
They came to visit after having tasted one of our wines among many others at a tasting, and it caught their attention so much that they asked to come and see us, and here we opened the doors for them and showed them both what we do in the field and in the winery.
We’ve translated some paragraphs of the article for you, and if you’re interested in reading more, we’ll also leave a link to the original article in English at the end of the post.
Adega O Cabalin, a Hidden Gem in the Valley of Gold
… I had the opportunity to go on an educational trip to Galicia organized by the Wine Scholar Guild and before embarking I had practically the same knowledge about the area as someone who buys an Albariño in a supermarket: I had some notion of the region, but no adequate context.
I particularly recall a “tunnel tasting” I had in Valdeorras (romantically termed “Valley of Gold, though historically named after the ancient tribe inhabiting it), where the local Consejo presented us with a veritable smorgasbord of the DO’s wines. After tasting each of the 33 offerings, a fun but fatiguing task, one wine stood out head and shoulders above, the only one that can be considered, in my view, truly “world class.”
That wine was Adega O Cabalin’s “A Espedrada” Godello. The combination of laser-focused acidity, extensive unobtrusive rocky minerality, and a beautiful concentration of citrus and orchard fruit completely astounded me, and I quickly noted five hastily scribbled star marks next to the bottle on the pamphlet.
I set off on a cold November morning from my Airbnb in Vigo and journeyed 2 hours inland to arrive at the tiny, wooden-gated cellar of O Cabalin. Parking on a steep incline on the outskirts of town, upon disembarking, I was greeted by the chilly November air, a typical Valdeorras sun peering through the clouds, and the raucous barking of a neighborhood dog. I would look up and see houses planted on terraces, much like the vines in the region.
The large cellar doors of O Cabalin were already open, and as one not confident in his surroundings, I wavered a little before entering. I was greeted by Luis Peique, a silver-haired vigneron sporting a more- trimmed version of the famous Luis Perez beard. Soon, I was in their cellar, where I met Teresa.
Teresa and Luis practice sustainable, organic viticulture. In addition, they use natural methods to manage pests and diseases in the vineyard and to create a biosphere within the winery.
The vineyards of O Cabalin are full of life, with a deep focus on polyculture (vines planted alongside chestnuts and other crops) and sustainability. It is something you can taste in their wines, and it is why the pair can do the “bare minimum” in the cellar and still have wines of such complexity.
Read the full article by clicking
May 2026
Adega O Cabalin 