Abadía da Cova "Cepa Vella" Ribeira Sacra '24

Abadía da Cova is one of the foundational estates of Ribeira Sacra, perched high above the Miño River on some of the most dramatic vineyard terraces in Galicia. Run today by the fourth generation of the Rodríguez Moure family, the estate has long championed the region’s heroic viticulture — impossibly steep granite and slate slopes worked entirely by hand, and farmed with a deep commitment to sustainability. Their vineyards helped shape the identity of Ribeira Sacra when the DO was established in 1995, and they remain one of its most soulful interpreters.

The 2024 “Cepa Vella” is a collaboration with a group of small growers with whom they have helped transition to organic viticulture. As the Cepas Vella name implies, these are old vines from vineyards in two subzones of the region, Ribeiras do Miño and Quiroga-Bibei. 

Grapes are hand-harvested in 20kg crates and fermented separately by parcel with native yeasts in 5000L stainless steel tanks, with a maceration period of two to three weeks and punch-downs done by hand before a slow pressing in a vertical press. The wine then rests in tank for five to eight months before bottling, allowing it to develop its character without unnecessary intervention.

The wine is bright and aromatic, showing red cherry, raspberry, and wild strawberry wrapped in notes of violet, mountain herbs, and the subtle mineral edge that defines the region. The palate is light-bodied and fresh, carrying its red fruit with graceful lift and a stony, slate-driven finish. Mencía is a grape that really benefits from aeration, so we recommend decanting this at least 30 minutes before enjoying. 

It’s a natural partner for simple, flavorful cooking — roast chicken, grilled trout, sautéed mushrooms, or a slice of jamón with cheese. A beautiful expression of place and a reminder of why Ribeira Sacra is one of the most exciting emerging regions in Spain.