

Eladio Pineiro Frore de Carme Solo Albariño 2018
Eladio PineiroGrape: Albariño
Vintage: 2018
Type: White
Originating from the granite-rich, Atlantic-swept Val do Salnés sub-region of Rías Baixas in Galicia, this flagship cuvée is a testament to patience and traditional low-intervention viticulture. Named in honor of Eladio Piñeiro's wife, Carmen, Frore de Carme ("Flower of Carmen") represents a deep dive into the aging potential of pure Albariño. Sourced from older, biodynamically and organically farmed vines planted on granite soils, the hand-harvested fruit undergoes an extended maceration on the skins followed by a long, slow primary fermentation with native yeasts. In the cellar, Piñeiro ages the wine on its fine lees in neutral vessels for several years, giving it remarkable textural depth before bottling it unfiltered.
In the glass, it pours a rich, luminous golden-yellow hue. The nose is extraordinarily complex, layered, and evolved, opening with aromas of candied lemon peel, nectarine, ripe yellow peach, fennel seed, and dried honeysuckle, tied together by a rich, pastry-like brioche character from the extensive lees contact. On the palate, a "crystalline" current of intense, Atlantic-driven acidity slices effortlessly through a mouth-coating, plush, and extract-rich texture. Notes of bitter orange, aniseed, and wild herbs mingle with a deep, persistent minerality. It glides into an exceptionally long, savory finish that leaves behind a mouthwatering trail of salinity, dried citrus peel, and crushed granite stone.
Winery
Eladio Piñeiro is a visionary figure in Galicia’s Rías Baixas region who originally founded Bodegas Mar de Frades in 1983 before selling the estate in 2003 to launch a boutique, uncompromised family project under his own name. Based in the Val do Salnés, Piñeiro farms 30+-year-old albariño vines planted on sandy loam and granite soils heavily influenced by Atlantic ocean currents. Working strictly under organic and biodynamic principles aligned with lunar cycles, he focuses on low vineyard yields to capture the raw energy, structural density, and saline tension of coastal Galicia.
In the cellar, Piñeiro departs radically from modern, early-release Rías Baixas standards by championing extended lees contact and long-term lees aging. Grapes undergo a brief skin maceration before spontaneous fermentations with native yeasts.
