Anónimas Viticultoras - Rías Baixas & Ribeira Sacra

Anónimas Viticultoras is the project of winemakers Cris Yagüe Cuevas and Maria Falcón. Based in Rias Baixas, where Cris has made wine for many years, and where Maria's family has done so for generations, they also source fruit from around Galicia. Fresh and elegant wines. In Cris' words, “Anónimas is a project from the vine to the consumer, a tribute to the anonymous women that should have had their place in history and were never recognized. We collaborate with other women in the world of wine—growers, winemakers, enologists—to make these personal wines.”

Anónimas Os Dunares Albariño Atlántico 2019

100% Albariño from 30-year-old vines, less than a mile from the ria (ocean).

Winemaking: 10-hour cold maceration prior to fermentation. Cool fermentation.  Four months lees aging in stainless before bottling.  No malolactic fermentation.

Production: 8,000 bottles

Anónimas Os Dunares Caíño Atlántico 2019

100% Caíño Tinto from a 200 and a 70-year-old vineyard.  The 200-year-old vineyard has a tiny production, very concentrated grapes.  The 70-year-old vineyard has a clone of Caíño not usually found in Salnés and has more mature fruit character.

Winemaking: Destemmed, whole berry fermentation.  Gentle pump overs, berries never crushed (“like extracting tea”).  Slow, cold fermentation.  Stainless fermented and aged.

Production: Only 1,100 bottles!

Anónimas Dunaria Caíño Rosado Atlántico 2019

100% Caíño Tinto from vines grafted 30 years ago in the Ponte Arnelas part of Salnés.  The vines are grafted to a clone not found elsewhere in Salnés and has more mature fruit character.

Winemaking: Direct to press.  Stainless fermented and aged.  Aged on lees, with occasional bâtonnage, until bottling in the Spring.  Owing to good maturity and warm winter temperatures, the wine underwent malolactic fermentation (however, it is still super fresh).

Production: Only 1,000 bottles!

Anónimas Catro e Cadela Mencía 2019

100% Mencia from vines averaging 50 years old in the Chantada sub-zone of Ribeira Sacra.  

Winemaking: Destemmed and lightly crushed.  Fermentation at 75F, 3-week maceration with occasional pump overs and punch downs. Aged in stainless steel for 8 months.

Production: 3,000 bottles