List of products by manufacturer Nanclares y Pietro

Alberto Nanclares is a new, unpretentious star in Cambados, Galicia. From working as an economist for many years, to a fortuitous second career in viticulture, to today the elaboration of some of the most serious single vineyard albariños, infused by the ocean and large with age. Alberto is constantly evolving and brings the wines of Val do Salnés back to their Atlantic roots.

In 1992, Alberto and his wife wanted to develop their career near the ocean. They left their native Basque country and settled a few kilometers from the most historic and traditional village for albariño wines, Cambados. By chance, the little house they bought came with some wine-growing land. Initially, Alberto did not intend to make wine, but the idea of ​​farming grew on him. He thought he had a good terroir, so why not make his own wine. Alberto then invested in winemaking tools and set up a small cellar in his garage.
At first, Alberto cultivated the conventional way but quickly became disenchanted with the use of chemicals. Gradually, he moved away from the systematic use of herbicides and pesticides, and has now completely eliminated chemicals, with full organic farming and some plots worked in biodynamics. Organic production is very rare in this humid region with Atlantic influences and subject to wine-growing difficulties.

Alberto currently takes care of 2.5 hectares, all carried out in the traditional style of the pergola and divided into 12 small plots in the terroirs of Castrelo (South Cambados), Vilariño (North Cambados) and Padrenda (North Meaño) where it is located. focuses on quality by choosing to maintain yields at 4,000-7,000 kg per hectare instead of the excessive 12,000 kg that DO Rías Baixas authorizes. Alberto uses algae from the nearby ocean as compost and does not plow in order to keep the surrounding flora and fauna in their natural habitat.

After working with an oenologist for several years, Alberto took over full-time winemaking tasks in 2007. "In the winery we respect the grapes as much as possible, we do not use any additions to winemaking except in moderate quantities of SO2 We do not ferment with a starter in order to preserve the identity of each vineyard "says Alberto. All its wines are fermented with indigenous yeasts. Preferring the edginess of the naturally high acidity albariño grape, he avoids adding potassium to his wines, which many residents of Rías Baixas use to deacidify and sweeten their wines. Malolactic fermentation rarely occurs and the wines spend a good time (usually over a year) on their lees before being bottled without clarification or filtration.

Nanclares wines are angular and "vin de garde" style, with great concentration and crystalline precision. It produces five different wines: Dandelion, a delicious village wine from several plots in and around Cambados. Next comes the tangy, deep and classic Alberto Nanclares Albariño from 30 to 60 year old vines. Currently (we will see a few new single-vineyard cambados in the future) there are three single-vineyard (plot) wines from Meaño: The serious and angular Soverribas of west-facing vines planted on soils of granite and decomposed clay. The Coccinela Cepas Vellas, infused in the ocean, multi-layered and worthy of age, from a hundred-year-old vineyard free of foot. And finally, the trampled, skin-fermented Albariño called Crisopa Branco Tradicional (older villagers tell it this was how albariños were worked in the past before modernization). For Alberto, Crisopa is a glimpse into the ancient mythology of the albariño.