2024 Nanclares y Prieto 'Coccinella' Albarino Rias Baixas, Spain Cynar Practicing biodynamics

Practicing biodynamics

ambient yeast fermentation with pumpovers and a few punch downs

The grapes are then pressed and age about 10 months in vat until bottling

sun-soaked expression with polished tannins and savory depth

To produce the wine of Chateau Brane Cantenac

2024 Nanclares y Prieto 'Coccinella' Albarino Rias Baixas, Spain Cynar Practicing biodynamics100% Albario from the oldest centenarian vines of Alberto and Silvias Ixertal parcel. Inxertal faces south west, and the soils are sandy and granitic. The grapes were harvested by hand, sorted, and gently pressed without destemming in whole bunches using a pneumatic press. The juice ferments with its native yeasts in 400L used French oak barrel, before resting on its lees in the same barrel for 11 months, with weekly batonnage for the first 3 months.