Welcome to Adega O Cabalín


We Craft Authentic Wines


Genuine Wines from Valdeorras

Follow us to O Cabalín, a gorgeous spot in the region of Valdeorras within the province of Ourense, in the north-west corner of Spain.

It is located on a steep hill, part of a V-shaped valley, at an altitude of approximately 600 m above sea-level.

I remember when Teresa first told me about O Cabalín. She brought me here and I was immediately love-struck: “We have to make our own wine here”

Luis Peique

A XV century abbey, together with the gold mine Las Médulas from the times of the Roman presence in the region, are signs of the historical wine-growing tradition of the area.

Facing south and featuring shallow slate soils, tradition has it that Valdeorras has throughout the centuries been famous for the production of high-quality wines.


Visit our recovered vineyards


And yet the farmers started to walk away from their crops, vineyards were neglected…

The sixties decade in the XX century saw a boom of slate mining which radically transformed the economy and hence the traditional life style of the locals. Not only did it happen in and around O Cabalín but across the whole region of Valdeorras.

Wine-growing is gradually abandoned, particularly in the places where the layout of the land made it hardest, although socially related reasons were also behind this movement.

We are delighted to show you our vineyard reviving works, certainly one of the cornerstones of our venture.

If there is a new sprout there is life and pruning will be possible the following year. If nothing goes wrong you will have sufficient pruning material and therefore the first vintage of a 90-100 year old plant


Life and nature are utterly astonishing if you have just the minimum observation skills. Despite the hard work it is so gratifying… When you revive a plant you thought was dead, it is all worth-while


About Us



Here is our team: Teresa López, Luis Peique and Hugh McCartan

Teresa López is the driving force, the seed, the beginning and the purpose of Adega O Cabalín.  Luis Peique is the conduit and the implementer, the one who made her dream come true. And Hugh McCartan, of Irish origin, has a passion for both wine and the Valdeorras region.

Teresa’s family comes from this area and she was born here aswell so her roots are buried in this land, hence the deep emotional connection between her and O Cabalín. It is the land of her ancestors and the land where she lived the first years of her life.

Luis is known in his Bierzo of origin (a nearby region also renowned for wine growing and making) as “The Professor” as he is a qualified and fully active History teacher in a Valdeorras High School and at UNED (Open University). But he has also been the person in charge of taking care of the Peique family vineyards in Valtuille de Abajo, from which the Peique Family Winery produces their Bierzo wines

Hugh works as an English teacher and has been a friend of Teresa and Luis for many years. He has been involved in the Adega O Cabalín project since the very beginning, actively engaging himself in vineyard and winery works and gradually becoming an essential piece of this enterprise.



Our Wines


Our wines are made with as little human intervention as possible with the focus on our vineyards and terroir. Our wines depict a landscape and its enviroment, but essentially they are wines made to be enjoyed.


These are the first and at the moment, only two wines, but the family will grow shortly…

A Espedrada 2017

100% Godello grapes planted between 1919 and 1929
Grapes are handpicked and transported in small 16 kg boxes.
The bunches are crushed and partially destemmed. Maceration takes place in contact with the skins in stainless steel tanks for 48 hours. Fermentation takes place in 500 l oak barrels.
It rests in the same barrels and in contact with its lees for a 12 month period

O Cabalín 2017

Mainly Mencía and Alicante Bouschet grapes. Small quantities of merenzao, sousón, brancellao and others
Grapes are handpicked and transported to the winery in 16 kg boxes. 30% of the grapes are feet crushed as it was traditional, the rest is destemmed.
Fermentation takes place in 500 l oak barrels. Then it ages over a 16 month period in the same barrels in contacto with its lees.

Photo Gallery


Get in Touch


Please do write to us for any additional information on our wines or where to purchase them:

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