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

Grapes: 100% Albariño.

Soil: Granite sandy soils.

Farming: Organic, Biodynamic.

Vinification: Spontaneous fermentation in stainless steel.

Aging: Aging on its own fine lees, with monthly bâtonnage in stainless steel tanks for 12 months. After that ages 3 months with the previous year lees, and 3 more months with the next year lees. Will spend at least 5 more months of ripening in the tank, bottled at the end of the year, so 2 years after harvest.

Nose: Dried fruits, apple skins, pear, candied lemon, floral tea.

Taste: Unctuous dry, salty, balanced acidity, silky, very long, and complex.

Color: Straw yellow, intense, viscous in the glass.

Gastronomy: Shellfish, steamed mussels, pasta with clams, richer fish like salmon, roasted chicken, veal.

Amodíno – finis terrae. Amodiño means fondly to indulge and finis terrae means the end of the earth. Together they mean “Fondly indulge to the end of the earth”. This wine is produced in exceptional terroirs in Rías Baixas.

Talking About the Wines:


-Wine & Spirits Magazine, Aug ’19, gave 91 points to 2016 Amodiño.”Eladio Piñeiro has long history in Rias Baixas…This wine comes from his old vines in Salnés. It is aged in stainless steel vats for two years on fine lees and that long aging creates a richly autolytic wine; you might anticipate its deep golden color but not the supple saturation of the fruit, spilling out of the glass in lanquid notes of baked nectarine and apple. Serve it with meaty fish, or braised veal.”

-Vinous Media (Spain’s Northern Regions Keep it Cool), Mar ’19 gave 93 points to 2015 Amodiño. “Limpid yellow. A wild, complex bouquet displays dried pear, beeswax, lemon pith and chamomile qualities. A mineral note builds steadily in the background. Stains the palate with intense, mineral-driven citrus and orchard fruit flavors that intertwine power and finesse with a sure hand. The mineral note drives an impressively long, chewy finish that leaves suggestions of candied hazelnut and bitter pear skin behind. The food-matching possibilities here are endless.”  

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