We want to make happy, passionate wines, crafted to please your senses: honest and fine wines full of their own unique personality.
Wines that depict a landscape, an environment, but essentially, wines to be enjoyed
Current vintage and a new family member: Peirón
We’ve put together the tasting notes of the our most sought-after wines which are the latest vintages of our classics, plus our newest addition which has been lavishly praised by, among other accolades, the prestigious critic and National Gastronomy Award winner Ferrán Centelles: Peirón 2023.
Peirón 2023: Michelin three-star quality at a bistro price
A combination of white and red grapes that grow in the same plots: Mencía, Merenzao, Brancellao, Ferrón, Gran Negro and others, along with Godello, Palomino, Doña Blanca …
Spontaneous fermentation in open 500l barrels; 35% gently trodden stems and the rest destemmed without crushing; the process is accompanied by minimal intervention.
Aged in 500L barrels for one year.
A Espedrada 2023: Delicate and elegant on the nose, the mouth is tasty, complex and exuberant
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 is carried out in 500 l oak barrels.
It rests in the same barrels and in contact with its lees for a 12 month period.
Vintages 2020 and 2021, addition of A Valigota and latest scores from Robert Parker’s The Wine Advocate
A Valigota is a 2500 m lot facing north on a steep slope, this being the reason why partially, it is spread out in terraces, half of the size of the lot approximately. According to the local vineyard record REVI, it was planted in 1919, on shallow slate and quartzite soils.
A Valigota 2020: ¡1st vintage and 93 pParker!
Mixture of red grapes: mencia, brancellao, merenzao, ferrón, garnacha tintorera.
Fermentation took place in 500 l open barrels. 35% of the grape fermented with the stems The rest was destemmed but not crushed. Only indigenous yeast was used for the fermentation process with minimal human intervention.
Post-fermentative maceration lasted between 30 and 40 días, according to tasting results.
A Espedrada 2021: 93 pParker. Made it again!
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 is carried out in 500 l oak barrels.
It rests in the same barrels and in contact with its lees for a 12 month period.
Bascois 2020: 93+ pParker. Raising the bar!
40% Mencía, 20% merenzao, 10% garnacha tintorera, 30% restante: brancellao, grao negro, ferrón y sousón (estimated figures). Fermentation took place in 500 l open barrels. 35% of the grape fermented with the stems The rest was destemmed but not crushed. Only indigenous yeast was used for the fermentation process with minimal human intervention. Post-fermentative maceration lasted between 30 and 40 días, according to tasting results.
Viladequinta 2020: 93 pParker. Keeping the score up!
40% Mencía, 10% Alicante Bouschet, 20% merenzao, and the remaining 30%: brancellao, sousón, caiño and ferrón (*Estimated figures). Grapes are handpicked and transported to the winery in 16 kg boxes. Fermentation and maceration took place in contact with the skins for a period of 35 days in 500 lt oak barrels with minimal human intervention. The wine ages over a 14 month period in a 500 lt and a 255 lt oak barrels. It rests for another 4 months in a stainless steel tank before it was bottled in June 2020.
O Cabalín 2020: 92 pParker once again!
Mainly Mencía and Alicante Bouschet. 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.
It rests in the same barrels and in contact with its lees for a 12 month period.
Other vintages and scores
Bascois 2019
40% Mencía, 10% Alicante Bouschet, 20% Merenzao, and the remaining grapes 30%: Brancellao, Grao Negro, Sousón y Ferrón (estimated amounts) Only indigenous yeast was used for the fermentation process which took place in just one 500 ltr open barrel. 30% of the grape fermented with the stems and was foot crushed in the traditional way. The rest was destemmed but not crushed.
A Espedrada 2020
100% Godello grape from hundred-year-old vineyards crafted using a very special technique that features maceration in contact with the skins and fermentation in oak barrels.
It rests in the same barrels and in contact with its lees for a 12 month period
Decanter also values our wines
Viladequinta 2019
93 Robert Parker Points
40% Mencía, 10% Alicante Bouschet, 20% Merenzao, and the remaining grapes 30%: Brancellao, Sousón, Caiño y Ferrón (estimated amounts) Fermentation and maceration took place in contact with the skins for a period of 35 days in 500 lt oak barrels
A Espedrada 2019
93 Robert Parker Points
100% Godello grape from hundred-year-old vineyards crafted using a very special technique that features maceration in contact with the skins and fermentation in oak barrels
O Cabalín 2019
92 Robert Parker Points
Mainly Mencía and Alicante Bouschet grapes with small quantities of Merenzao, Sousón, Brancellao and others. They all grow together in the same plot, as it was traditional in O Cabalín
A Espedrada 2017
100% Godello grape from hundred-year-old vineyards crafted using a very special technique that features maceration in contact with the skins and fermentation in oak barrels
O Cabalín 2017
Mainly Mencía and Alicante Bouschet grapes with small quantities of Merenzao, Sousón, Brancellao and others. They all grow together in the same plot, as it was traditional in O Cabalín
Where to find them
Fill in your email address in the box below and we will send you details on how to and where to find our wines
Adega O Cabalin 