Red wine from the Nanclares y Prieto winery under the Rías Baixas DO. 100% Mencía from the Casa Padín farm located in the Castrelo parish in the Cambados municipality. Strains between 30 and 45 years old on trellises. Sandy loam soil made of granitic rock, deep and rich in organic matter. Manual selection of the clusters in the vineyard. Transfer to the warehouse in 15kg boxes. Elaboration, stepped on with feet; fermentation with native levadruas and 100% stems; discovery at 21 days; Batonage for 1 month and aging on its lees for 11 months (fine-coarse) in a 300 l barrel, from 2015, from the Sain Martin cooperage. 15 months in bottle. Only 384 bottles. Ac. total 5.7g/l. pH: 3.59. Limited units.

‘White wine from Bodegas Nanclares y Prieto with D.O. Rías Baixas. Aged for 9 months on its lees.

White wine from the Crisopa winery, under the Rías Baixas DO. A Graña comes from vineyards over 30 years old planted in shallow, sandy loam soils. Environmentally friendly agriculture is practiced, respecting the character of each terroir, and the harvest and selection of clusters is carried out in the vineyard manually in 15 kg boxes.

Red wine from the Nanclares y Prieto winery under the Rías Baixas DO. Alcoholic fermentation in open chestnut barrels of 2000 liters with partially whole harvest (scratches). Aging for 12 months in used 500 liter barrels. Bottled unfiltered nbi clarify.

White wine from the Crisopa winery, under the Rías Baixas DO. Manual selection of the clusters in the vineyard. Transfer to the winery in 15 kilogram boxes. It is made the old-fashioned way by stepping on the grapes with your feet with 100% stems in plastic vats, separating the varieties. Alcoholic fermentation and part of the malolactic fermentation with the skins for 21 days with subsequent devatting and pressing in a vertical press. The malolactic finish is 61% in used French oak barrels and 39% in stainless steel tanks without the addition of any type of product.

White wine from the Nanclares winery, under the Rías Baixas DO. Pressing of the whole grapes in a pneumatic press at low pressure. Alcoholic fermentation with native yeasts, without racking, at controlled temperature in used French oak vat (2004) of 2,200 liters. Weekly battonage for a month.

White wine from the Nanclares winery, under the Rías Baixas DO. Pressing of the grapes without destemming in a pneumatic press at low pressure. Alcoholic fermentation in five used French oak barrels from the Demptos, Dammy, Radoux, Doreau cooperages, with capacities of 450 and 500 liters. The process takes place with its own yeasts, without racking, without adding any type of product, except SO2, and with weekly bâtonnage for 3 months.

White wine from the Nanclares y Prieto winery under the Rías Baixas DO. 100% Albariño from the A Granxa and Inxertal estates with sandy loam soils of granitic origin. Preparation without racking. Fermentation and aging on lees in a 500 l chestnut barrel. for 24 months and subsequently 21 months of aging in bottles. Wine that initially marks the chestnut barrel, but with aeration it integrates showing race, purity, sapidity and salinity in the mouth leaving a long memory. Only 655 bottles. Limited units.

White wine from Bodegas Nanclares y Prieto with D.O. Rías Baixas.

White wine from the Crisopa winery, under the Rías Baixas DO. Manual harvest in 15 kilogram boxes. Vinification: Vinification in stainless steel tanks with 3 months of batonage.

White wine from Bodegas Nanclares y Prieto with D.O. Rías Baixas. Aged for 9 months on its lees.

White wine made by Bodegas Nanclares y Prieto with D.O. Rías Baixas. Aged for 7 months on its lees in 1,900 litre Galician old chestnut barrels and 500 litre French oak barrels.

White wine from the Crisopa winery, under the Rías Baixas DO. manual selection of the clusters in the vineyard. Transfer to the warehouse in 15 kg boxes. We make the old-fashioned way by stepping on the grapes with our feet, 100% with stems. Alcoholic fermentation with the skins and their own yeasts, without the addition of any type of product except sulfur, for 20 days until finished. Subsequently devatting and pressing in a pneumatic press at low pressure. Aging in used French oak barrels (2008) of 500L. (Boutes Cooperage). Weekly batonage for 3 months and aging on its lees for 11 months until bottling. Bottled without tartaric stabilization by cold, without clarification, rough filtration and sulfur in moderate doses.

Red wine from Bodega Nanclares and prieto with D.O. Galicia. This is a single varietal wine made exclusively from the Caíño grape, using traditional methods that take us back in time.

White wine from the Nanclares y Prieto winery under the DO Rías Baixas.Albariño from the O Cor estate, located in the parish of Dena in the municipality of Meaño, with deep sandy loam soils of granitic origin with a lot of organic matter. Preparation without racking. Fermentation and aging on lees with native yeasts in a 450 l oak barrel. for 11 months and subsequently 9 months of aging in bottles. Unlike the rest of Alberto and Silvia's wines, this wine is malolactic. Only 500 bottles.

Red wine from the Nanclares y Prieto winery under the Rías Baixas DO. 100% Caiño from the Perdecanai farm located in the municipality of Barro. Strains between 15 and 90 years old grown on vines. Sandy loam soils made of granitic rock, deep and rich in organic matter. Manual selection of the clusters in the vineyard. Transfer to the warehouse in 15kg boxes. Elaboration, stepped on with feet; fermentation with native levadruas and 100% stems; discovery at 21 days; Batonage 1 month and aging on its lees for 11 months (fine-coarse) in a 500 l barrel, from 2015, from the Sylvain cooperage. 15 months in bottle. Only 654 bottles. Limited units.