Some wines grab you not with power, but with energy—an electric, granite-charged vibration that feels more like Cornas or Côte-Rôtie than anything you expect from Spain.
That’s A Villeira, a microscopic single-vineyard treasure from one of Galicia’s steepest river gorges—and now quietly backed by one of the greatest names in Spanish wine: CVNE.
When CVNE (est. 1879; Imperial, Viña Real, Contino) decides a vineyard is worth reviving, it’s worth paying attention. And A Villeira is exactly that kind of site: an amphitheater of stone terraces, carved above the Bibei River in 1958, perched at 700–750 meters on a mix of granite, sand, slate, and quartz. It’s farmed almost by hand-and-rope. It produces barely anything. But what it does produce is thrilling.
The vineyard is co-planted—Mencía with smatterings of Brancellao, Sousón, Merenzao, and Garnacha Tintorera—and the winemaking is as low-intervention as it gets: native yeasts, 500L barrels, stem inclusion, zero flashy oak, 12 months aging. Wine Advocate 93+ calls it “meaty, juicy, refined, and electric,” and that’s exactly right:
savory wild berry, violets, cured meat, bramble, spice, granite dust, and a northern-Rhône-like tension.
It’s vibrant, food-magnetic, and unmistakably Atlantic.
Production? 1,900 bottles.
Our allocation? Tiny.
If you love cool-climate Spain, Cru Beaujolais with muscle, or Syrah with lift, this is a no-brainer—and a chance to get in early on a project that’s about to explode now that CVNE is steering the ship.
Why You’ll Love It
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A true unicorn vineyard: 1958-planted, stone-terraced amphitheater high above the Bibei River.
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CVNE-owned: elite winemaking resources + historic expertise now behind a tiny Galician gem.
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Old-vine co-planting: adds layers of savory, floral, and spicy complexity.
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A taste of Atlantic Spain meets northern Rhône: granite tension, meaty depth, vivid acidity.
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Insanely limited: 1,900 bottles for the planet; we secured just a sliver.
How To Serve It
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Decant 45–60 minutes to open the florals and loosen the fine, granite-driven tannins.
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Serve at 58–62°F in Burgundy/Rhône stems.
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Perfect with grilled lamb, charred octopus, mushroom fricassee, jamón, chorizo, or anything smoky, savory, or earthy.
