A new project from Jesús Olivares and Curro Bareño, two-thirds of the talented Fedellos trio. Through explorations of their region the pair discovered old vineyard sites around the town Viana do Bolo, which is almost encircled by Valdeorras but not part of the DO. These are some of the highest vineyards in Galicia at 600-850 metres above sea level. At this altitude the grapes don’t ripen easily and many of the sites had been abandoned, or the fruit is used to make the local firewater Orujo. When Jesús and Curro tried a bottle of a wine from a local grower they were amazed by the complexity, and decided to make wine here themselves to express the potential of this landscape - Peixes was born. The 60-80 year-old gobelet trained vines grow along sinuous stone terraces. They are field blends of Mencía, Mouraton, Grao Negro, Garnacha Tintorera, Bastardo and Sousón which include 10-15% of white varietals Godello, Dona Blanca, Colgadeira and Palomino. Farming is a mix of organic and sustainable. Jesús and Curro work six hectares themselves, by hand, and with growers who manage a further two hectares. The winemaking is low intervention and constant across their three cuveés: they use whole clusters, long macerations and cool fermentations with indigenous yeasts. Wines are matured in large neutral oak and bottled without fining or filtration. Jesús and Curro believe that wines should be defined nature, by their source and surroundings. These distinctive, fragrant wines are an elegant snapshot of this rugged mountainous region.