Alberto Nanclares, Labores, Rias Baixas, Spain barbera Trebbianno and Coda di Volpe

Trebbianno and Coda di Volpe which is blended and then fermented on fiano skins for 2 weeks in stainless steel & then rested in oak for 12 months

made in the traditional method and spending 36 months in bottle on the lees

We got very lucky

Then two things happened which turned things round

Renaissance

Alberto Nanclares, Labores, Rias Baixas, Spain barbera Trebbianno and Coda di VolpeWho Alberto Nanclares & Silvia Prieto Where Rias Baixas, Galicia, Spain What Red Wine Caino Tinto When 2019 How Organic and Biodynamic practices, whole bunch, fermentation with indigenous yeasts in old oak, 1 year ageing in barrel and 2 years in bottle, unfined, unfiltered, minimal sulphur added, Vegan Alberto Nanclares (pictured here in the vineyard closest to his house)originally came to Galicia because he was a keen sailor but ended up with a