2020 Telmo Rodriguez Falcoeira A Capilla

From the precipitous, terraced slopes of Valdeorras comes the 2020 Telmo Rodriguez Falcoeira A Capilla, a single-vineyard red that captures the raw beauty of Galicia’s inland mountains. Perched between 400 and 600 meters on granite-rich soils, this limited-production wine (around 2,600 bottles) offers an intensely pure expression of place. Crafted from old, indigenous red varieties, it marries freshness, minerality, and depth in a style that is both traditional and strikingly refined.

Tasting Notes
In the glass, Falcoeira A Capilla shows a luminous, medium ruby hue with a translucent edge, hinting at finesse rather than sheer power. The nose is detailed and lifted: wild red berries and ripe cherries mingle with notes of crushed stone, eucalyptus, white pepper, and a delicate layer of sweet, exotic spice. On the palate, the wine is vibrant and precise, with a taut, mineral core that keeps the red-fruit character focused and energetic. Flavours of red currant, cherry, and pomegranate intertwine with herbal nuances and a fine, peppery edge, supported by refined, powdery tannins. The lively, mouthwatering acidity brings real tension and length, making the wine feel both intense and weightless. Still youthful now, it has the structure and balance to evolve gracefully for 8–12 years, gaining complexity and a more savoury, tertiary character with time in bottle.

Production
Falcoeira A Capilla is drawn from dramatic, narrow terraces carved into steep, south-facing slopes in Valdeorras, at 400–600 meters above sea level. The soils are derived from decomposed granite (granodiorite), poor and stony, which naturally restrict yields and channel the vines’ energy into concentration and aromatic nuance. Indigenous red varieties—led by Mencía and complemented by other local grapes—are grown as traditional bush vines, widely spaced to encourage deep root systems and natural resilience, in line with Telmo Rodriguez’s low-intervention, ecological philosophy. Harvesting is done by hand on these vertiginous terraces, parcel by parcel, to ensure optimal ripeness and careful selection. In the cellar, the wine is vinified with a light touch to preserve its terroir character, typically involving gentle extraction and aging in neutral or lightly toasted barrels so that the granite-driven minerality and bright fruit can take center stage.

Food & Serving
This Valdeorras red is wonderfully versatile at the table. Its bright acidity and fine tannins make it an excellent match for grilled or roasted lamb, herb-crusted pork, charcuterie, and game birds such as quail or duck. It also pairs beautifully with earthy dishes—mushroom risotto, roasted root vegetables, lentil stews—and semi-firm cheeses like Manchego or aged goat’s cheese. Serve at 15–17°C, slightly cooler than many full-bodied reds, to highlight its freshness and aromatic complexity. A short decant of 30–45 minutes helps the wine open up, especially in its youth, revealing more layers of spice, florals, and minerality.

Producer
Telmo Rodriguez is one of Spain’s most influential and respected winemakers, known for reviving historic vineyards and championing native grape varieties across the country. After gaining experience in some of Europe’s great cellars, he returned to Spain with a clear vision: to recover forgotten sites and traditional viticulture, often in challenging, high-altitude terrains. In Valdeorras, his Ladeiras do Xil project, which includes Falcoeira A Capilla, has been central to re-establishing the region as a source of fine, terroir-driven wines. Working almost exclusively with bush vines and local varieties, and following an ecologically sensitive approach in the vineyard, Telmo has helped redefine modern Spanish wine—earning international acclaim, high scores from top critics, and a reputation for authenticity and elegance in every bottle.

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