Terroir: Granitic and sandy soil.
Age of the vines: 60 to 100 years old vines
Vinification: Harvested by hand and selection of the best grapes. "Cos Pès" means in Gallego "Con Los Pies" = "with the feet". Whole bunch fermentation. During the first 2 days, the grapes are crushed with the feet, and then the juice and the skin are put in an open tank. The skins are pushed down by hand every day to keep them moist. Maceration with the skin for 2 months. After pressing, the wine is racked in 500L old barrels for 1 year.
Rodrigo Méndez is preserving elements of Galician wine heritage. Although today Rias Biaxas is synonymous with Albariño at one time indigenous red varietals were common, these were mostly ripped out in the 70s. The Méndez family thankfully protected their pockets of old, some seriously old, vines - the age of their Caiño, Espadeiro, and Loureiro vines are between 150-200 years old protected from phylloxera by sandy granitic soils.
Forjas del Salnes whites are produced from Albariño, left to mature fully tempering the puckering malic acids often found in this variety. Windswept by the Atlantic Ocean they are saline, precise with amazing intensity. The reds are bright, spicy and juicy - 'tintos del mar' (reds of the ocean) and deliciously Galicia.