Through the explorations of their region, Jesús Olivares and Curro Bareño 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. When Jesús and Curro tried a bottle of 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.
They work with 60 to 80-year-old gobelet trained vines, grown along sinuous stone terraces, and the resulting wines are field blends of local varieties. Farming is a mix of organic and sustainable. 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 by nature, by their source and surroundings. These distinctive, fragrant wines are an elegant snapshot of this rugged mountainous region.