Abadía da Cova is a fourth-generation family winery on the banks of the Miño River in Galicia’s Ribeira Sacra wine region. Today, the winery is led by siblings Paloma and Adrián Rodríguez Moure and their cousin José Moure, who all grew up surrounded by the steep, vine-covered slopes where their family has been making wine for over a century. Abadía da Cova takes its name from an abbey, or abadía, that once stood in the local village of A Cova and holds deep family significance as the birthplace of their great-grandmother.

Cepa Vella is the result of a collaboration with a small group of local growers with whom they have developed deep relationships over decades, helping them to transition to organic and sustainable methods of grapegrowing. By continuing to work with these local growers even as they explore the potential of their estate vineyards, Abadía da Cova actively encourages people to stay in the Ribeira Sacra and create an economically and ecologically sustainable model of rural life.

Vineyards are located in two distinct subzones of Ribeira Sacra: Ribeiras do Miño, where over 40-year-old vines grow on south-facing, predominantly granite slopes at 400 meters ASL, and Quiroga-Bibei, where 30+ year-old vines are planted on south-facing slate slopes at 300 meters ASL. Cepa Vella opens with a bright and expressive nose of ripe cherries and warm spice, leading to a juicy, vibrant palate with refreshing acidity, loaded with pure fruit, depth, and charm.

Vinification — 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.

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