Forjas del Salnés
Rodrigo ‘Rodri’ Méndez has been a driving force for quality wine in Rías Baixas since the mid-2000s, continuing the family legacy begun by his grandfather, Francisco Méndez, who founded Do Ferreiro with Rodri's uncle Gerardo Méndez.
Rodri named his winery Forjas del Salnés (Forges of the Salnés) as an homage to his grandfather’s work as a blacksmith. He farms 12 hectares in the villages of Meaño, Sanxenxo, and Barro, some of which he owns and others which he rents from local growers. Like his uncle Gerardo, Rodri also has an affinity for old vines: the “Finca Genoveva” vineyard is planted with 180-year-old albariño and caíno tinto vines on granite soils from which he makes a white and a red single-vineyard wine.
In the mid-2000s, Rodri set out to produce red wines from grapes that were historically planted in Rías Baixas, seeking guidance from renowned winemaker Raúl Pérez. By experimenting with whole cluster fermentation, light extraction, and extended oak aging, they are making pioneering wines that explore the potential of these grapes.
In 2011, he further expanded his portfolio with a separate line of wines under his own name, producing both whites and reds from various plots around the Salnés Valley, including a Pinot Noir made in Bierzo with Raúl Pérez.
The Wines
Forjas del Salnés
Leirana — 100% Albariño from vineyards throughout the Val do Salnés, made in French oak foudres of 10,000, 5,000, and 2,500 liters, both new and used, with 6 months of aging.
Leirana Finca Genoveva — 100% Albariño from a single vineyard planted in 1862. Aged 12 months in used 2,500L French oak foudre.
Leirana O Pradiño — 100% Albariño from a single 15-year-old vineyard, aged 12 months in 50% new and 50% used 600L French oak barrels.
Leirana María Luisa Lázaro — 100% Albariño from old vines. Spontaneously fermented with native yeasts in stainless steel. Aged without malolactic fermentation in a mix of stainless steel and foudres, then held in bottle for 24 months before release.
Cos Pés (Vino de España)— 100% Albariño from 40- to 50-year-old vines planted on sandy and river stone soils near the coast. Gently foot-trodden and fermented with native yeasts. Aged on the skins for 12 months in used oak foudres.
Goliardo Tinto — Blend of Caíño Tinto, Loureiro, Sousón, and Espadeiro from 45- to 180-year-old vines on sandy, granitic, and river stone soils. Spontaneously fermented with native yeasts in stainless steel. Aged for 12 months in a mix of 225- and 500-liter French oak barrels and 1,500-liter foudres.
Goliardo Caíño — 100% Caíño Tinto from a single 80-year-old vineyard, fermented in open tanks and aged for 2 years in 50% new barrels.
Goliardo Espadeiro — 100% Espadeiro from century-old vines. Fermented using traditional, artisanal methods. Aged for 12 months in used French oak barrels. Produced in extremely limited quantities—just one barrel.
Goliardo Loureiro — 100% Loureiro from old vines planted near the Atlantic coast. Grapes are cold-soaked and fermented in stainless steel. Aged for 12 months in used 225-liter French oak barrels.
Finca Genoveva Caíño — 100% Caíño Tinto from a 1.5-hectare vineyard with century-old vines. Fermented with native yeasts in foudres. Aged for 12 months in French oak barrels.
Rodrigo Méndez
Cíes Blanco — 100% Albariño from vines aged 30 to 70 years. Fermented in stainless steel tanks and foudres. Aged for 6 months in well-used barrels.
O Raio da Vella Blanco — 100% Albariño from young vines. Hand-harvested in 15kg boxes, pressed gently, and fermented with native yeasts in a 1,500-liter oak foudre. Aged 12 months in the same foudre.
Sálvora — 100% Albariño from pre-phylloxera vines in Meaño. Fermented in foudres and aged 12 months in used oak barrels.
Tras da Canda — 100% Albariño fermented and aged for 12 months in 500-liter barrels.
Cíes Tinto — Blend of Caíño Tinto, Loureiro, and Espadeiro from sandy, granitic soils at 70 meters altitude. Grapes are hand-harvested, destemmed, and fermented with native yeasts in stainless steel tanks. After malolactic fermentation, the wine ages for 12 months in used 225-liter French oak barrels and 1,500-liter foudres.
O Raio da Vella Espadeiro — 100% Espadeiro from a 1.5-hectare single vineyard in Castrelo (Valle del Salnés), planted by Méndez and enologist Carlos Pazo. Grapes are hand-harvested, fermented with native yeasts in used wooden barrels and aged for 11 months in the same barrels.
O Raio da Vella Caiño — 100% Caíño from a 1.5-hectare vineyard in Castrelo (Valle del Salnés), near the Atlantic coast. Grapes are hand-harvested and spontaneously ferment with native yeasts in open stainless steel tanks, with 15 days of skin maceration. The wine then ages for 12 months in used barrels and is bottled unfiltered.
Tras da Canda Tinto — A blend of Caíño, Loureiro, and Espadeiro from young vineyards. Aged 12 months in 300-liter barrels.
As Covas — 100% Pinot Noir fermented in open vats and aged 11 months in used barrels. 800 bottles produced.