# Envidia Cochina

- **Producer:** Frore De Carme / Adega Familiar Eladio Piñeiro
- **Colour:** white
- **Type:** still
- **Grapes:** Albariño
- **Region:** Galicia, Spain
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €29
- **When to drink:** Now or Later
- **Serving temperature:** 8–8 °C
- **Aromas & flavours:** pear, apple, white plum, orange zest, grapefruit, lime, white flowers, honeysuckle, pineapple, lemon zest, raw almond, biscuit, almond, hazelnut

## About this wine

Envidia Cochina is a white wine produced by Frore De Carme, also known as Adega Familiar Eladio Piñeiro, in the Rías Baixas region of Spain. It is made exclusively from Albariño grapes grown in the Val do Salnés sub-region. The wine's name, 'Envidia Cochina,' is a Spanish idiom used humorously. The producer, Eladio Piñeiro, is a significant figure in Rías Baixas winemaking history, having previously established Bodegas Mar de Frades. This project is a family-run endeavor focused on creating authentic wines that express their origin. A distinctive feature of Envidia Cochina is its label, which is designed to resemble a press clipping and includes a comic strip that varies with each vintage, adding a unique narrative element.

## Interesting facts

- The name 'Envidia Cochina' is a Spanish idiom, used humorously among friends.
- The label features a changing comic strip with each new vintage.
- Winemaker Eladio Piñeiro previously founded Bodegas Mar de Frades.
- The wine blends the current vintage with a portion of the previous year's wine.

## Food pairing

The wine's bright acidity and saline minerality cut through the richness of seafood and creamy dishes, while its fruit notes complement lighter proteins. The subtle herbal undertones in the wine can echo herbaceous elements in the food.

## Wine making process

Envidia Cochina is produced using 100% Albariño grapes from old vines in Val do Salnés, Rías Baixas. The winemaking process emphasizes minimal intervention and a focus on terroir expression. Grapes are hand-harvested at peak ripeness. Fermentation takes place in stainless steel tanks. Following fermentation, the wine undergoes approximately 6 months of aging on its fine lees in stainless steel, with weekly bâtonage to build texture and complexity. A distinctive technique involves blending the current vintage with around 15% of the previous vintage, which has been aged longer on its lees, contributing to the wine's depth. The producer, Eladio Piñeiro, follows biodynamic farming principles, with viticulture influenced by natural cycles.