Region / Sub-Region: Spain, Rías Baixas, Salnés Valley.

Grapes: 100% Albariño, average age of the vineyards 30 years.

Soil: Granite sandy soils.

Farming: Organic, Biodynamic.

Vinification: Spontaneous fermentation in stainless steel.

Aging: 6 months aging on fine lees in stainless steel with weekly bâtonnage. Then this wine is blended with 15% of Frore de Carme wine from the previous vintage that has 12.5 months aging.

Residual sugar: Less than 2 g/l.

Nose: Candied citrus, nectarines and peaches, white flowers, mineral.

Taste: Very elegant, ripe fruits, and balsamic from lees, licorice and fennel.

Color: Straw, light golden yellow with glints of green, neat, and shiny.

Gastronomy: Perfect with all types of seafood, oysters, fish tacos, fresh pastas, white meats.

Envidiacochina means to aspire to have someone’s good fortune.


Talking About the Wines: 

-Vinous Media (Spain’s Northern Regions Keep it Cool), Mar ’19 gave 92 points to 2017 Envidiacochina. “Pale, green-tinged yellow. A highly complex bouquet evokes ripe citrus fruits, white flowers, candied ginger and smoky minerals, along with a hint of anise that emerges as the wine opens up. Shows very good depth as well as energy to its sappy Meyer lemon, quince and honeysuckle flavors, which are braced by a core of juicy acidity. Shows sharp delineation and mineral bite on the clinging finish, which leaves a refreshingly bitter orange pith note behind.”    

-Wine & Spirits Magazine, Aug ’18, gave 94 points to 2016 Envidiacochina, wine is listed “Year’s Best Galician & Rias Baixas Wines.”

-A View From The Cellar, May-June ’18 gave 90 points to 2016 Envidiacochina. “The 2016 “Tête de Cuvée” from Envidiacochina is really a fine bottle of Albariño, offering up a salty and citric bouquet of lime, sweet grapefruit, gentle lees tones, salty minerality, a touch of ocean breeze, lemongrass, and a topnote of orange peel. On the palate the wine is crisp, fullish, complex and very nicely balanced, with a good core, fine cut and grip and a long, focused and classy finish. Makes me wish I was back in Cambados with some scallops baked in their shell to go with the wine!” 

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