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Details of wine
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Details
Features
| YEAR | 2015 |
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| VINES | Brancellao, Souson, Caino Longo |
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| TRAINING SYSTEM | Spalliera |
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| ALCOL | 13.30 |
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| FORMAT | 0,75 L Standard |
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Details
Informations
| CLASSIFICATION | Ribeiro |
|---|---|
| TEMPERATURE | 16-18 |
| GROUND | Argilloso. |
| REFINEMENT | Fermentazione malolattica in botti di rovere francese usate da 225L, senza l'uso di alcun prodotto aggiuntivo, tranne la SO2. Invecchiamento sui propri lieviti per 11 mesi fino all'imbottigliamento. Imbottigliamento senza chiarificazione, senza filtraggio e con modesti livelli di SO2. |
| ANNUAL PRODUCTION | 684 |
| WINEMAKING | Grappoli selezionati a mano nei vigneti. Trasportati rapidamente in cantina in casse da 15 kg. Pigiatura a piedi con il 100% di grappoli interi in botti di castagno vecchie. Fermentazione alcolica e parte della malolattica con le bucce per 15 giorni con successiva pressatura. |
| DECANTING | 1 ora |
| SUGAR | 0.1 g/l |
| ACIDITY | 7.2 g/l |
| PH | 3.3 |
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Name: Alberto Nanclares y Silvia Prieto
Cultivated hectares: 5
Address: Castriño, 13 - Castrelo - Cambados (Pontevedra)
Web Site: www.nanclaresyprieto.es/e_index.html
We grow the Albariño variety in our fourteen vineyards growing in El Salnés (Rias Baixas), spread over a total of 5 hectares. Our vines are aged between 30 and over 100 years old, and have average yields. We grow our vines according to the principles of minimum intervention, seeking biological balance in the plant, which enables the terroir to express itself. We fertilize our vineyards with compost made from grape pomace and algae that we collect in the Ría de Arousa, which essentially provide trace elements, minerals and antibiotics which improve the plants resistance to disease. It is essential to have controlled yields and perfectly mature grapes to enable the wines to express the minerality and salinity of our land. We carry out green harvesting to help the bunches of grapes to reach optimal maturity removing vegetation (leaf thinning), eliminating those grape clusters which are not going to ripen properly (cluster thinning) and removing unsuitable grapes (pre-harvesting).