Bodegas Fulcro
Rouxique, 33, 36990, Vilalonga, Pontevedra, Spain
Bodegas Fulcro, established in 2009 by Manuel Moldes—better known as Chicho—represents a new wave of fresh, terroir-driven wines from the Val do Salnés. He farms 11 hectares of vineyards, five of which he owns and the rest of which he rents, across the villages of Meaño and Sanxenxo.
Chicho’s journey into winemaking began as a hobby in his family home, where wine was produced for personal consumption. In 2009, he launched Bodegas Fulcro as a garage project. He has since grown to produce around 90,000 bottles a year.
Bodegas Fulcro’s portfolio includes a variety of Albariños as well as red wines from further afield in Bierzo. With a focus on sustainability, Chicho works by hand, avoiding pesticides and insecticides, and uses natural fermentation methods in the cellar. His wines are known for their bright acidity and balanced textures, a result of his meticulous approach to both vineyard and cellar practices.
The Wines
Fulcro A Pedreira 100% albariño from small plots between Cambados and Sanxenxo with an average vine age of 35 years. Aged on the lees for five months in 70% oak and 30% stainless steel.
Fulcro O Equilibrio 100% albariño from vines in the A Xesteira vineyard averaging 55 years old, planted on decomposed schist next to an old tin mine in view of the Illa de Ons (Ons Island) in Sanxenxo. Aged 11 months in used barrels.
Fulcro Cesteira 100% albariño from a 0.5ha plot of 30-60 year-old vines planted in sandy schist soils in Meaño. Fermented with indigenous yeast with up to 20 months aging in 3 year-old 2,500L foudres.
Fulcro Nas Dunas 100% albariño from a vineyard in Arra planted on sand (hence the name “in the dunes”) with vines averaging 30 years old. Fermented with native yeasts in 700L French oak barrels and aged 12 months in barrel before two years of bottle aging.
Aliaxe 60% caiño, 20% espadeiro, 20% loureiro from vineyards in the Val do Salnés. Grapes are destemmed and ferment with native yeasts in open tanks followed by 40 days of maceration. Aged for 12 months in used 220L French oak barrels without malolactic and rested in stainless steel tanks and bottles before release.