Galicia-Rías Baixas & Ribeira Sacra
Anónimas Viticultoras is the project of winemakers Cristina (Chris) Yagüe Cuevas and Maria (Mary) Falcón. Based in Rías Baixas, where Cris has made wine for many years, and where Maria's family has done so for generations. The two met when Chris was the consulting winemaker for Bodegas y Viñedos Don Olegario, Maria’s family winery.
They decided to start Anónimas Viticultores as a tribute to the anonymous women that should have had their place in history but were never recognized in the world of wine. They collaborate with other women - growers, winemakers, enologists, designers - to make these personal wines.
The “Os Dunares” (= the Dunes), label is inspired by the landscape and the characteristics of the Atlantic dune ecosystem that make up numerous areas of the Galician coast and reflect salinity, roundness, softness & movement.The two also source fruit from around Galicia with the goal of making fresh and elegant wines with minimal intervention.
The Catro e Cadela is Mencía from Ribeira Sacra, where they work a very special vineyard, located at 450 meters above sea level, in a slightly less exploited area that is the Búbal River Canyon, which is a tributary of the Miño River that empties into Os Peares along with the Sil. It is a lush Galician forest spotted with small plots of old vines.
Later they were offered other vineyards in Ribeira Sacra, due to the characteristics of the land and the way in which viticulture is practiced, totally manual and artisanal, many of the winegrowers cannot continue working the vineyards and are looking for someone who can take over and continue the tradition.
Os Dunares Albariño Atlántico
100% Albariño from 30-year-old vines planted on granitic soil, less than a mile from the ria (ocean).10-hour cold maceration prior to fermentation. Low temperature fermentation in stainless steel. Four months lees aging in tank before bottling. No malolactic fermentation. Total production, 8,000 bottles. Sustainable agriculture.
Catro e Cadela Mencía
100% Mencía from vines averaging 50 years old in the Chantada sub-zone of Ribeira Sacra. Planted on south east facing slopes of granite and schist soil. Destemmed and lightly crushed. Fermentation at 75°F, 3-week maceration with occasional pump overs and punch downs. Aged in stainless steel for 8 months.
total production, 3,000 bottles. Sustainable agriculture.