Fedellos ‘Bastarda’ Bastarda 2023

Curro Bareño and Jesús Olivares, two young winemakers who cut their teeth in Gredos, founded Fedellos do Couto in 2013 with Luis Taboada, reclaiming abandoned old-vine terraces along the Sil and Bibei rivers — mostly Mencía, Mouratón and Merenzao on slate and gneiss. As they scouted further upstream, they found equally old, forgotten vineyards around Viana do Bolo, sitting outside any DO; this became Peixes, a separate label for the same low-intervention philosophy applied to field blends at even higher altitude (600–850m). Both projects share the same hands-off approach: organic, hand-farmed steep terraces, whole-cluster fermentation, long cool macerations with native yeasts, aging in neutral oak, unfined and unfiltered. Two labels, one restless duo, united by a mission to rescue and champion Galicia’s most remote, near-abandoned old- vine sites — Fedellos within Ribeira Sacra’s borders, Peixes deliberately beyond them.