From multiples plots in and around Cambados, with 30 to 60 years old vines, trained in the traditional Pergola style and planted mainly on granitic, sandy soils. Wild yeast fermented in stainless steel vat. No malo. Raised on the lees for one year. Aged an additional year in bottle at the winery before released. Bottled without clarification or filtration.
Located in Cambados right on the Atlantic Ocean, Alberto Nanclares has been quietly producing laser-like Albari�os of great, salty depth from his 2ha of organically farmed vineyards. Although it is very rare in this humid, Atlantic-influenced region, Alberto finally got his organic certificaton, and is even working in some biodynamic practices. His vineyards are so close to the ocean that he typically gathers seaweed to use as compost. The vines are all trained in the traditional Pergola style, and in the cellar, too, Alberto takes a decidedly traditional approach: after harvesting by hand, Alberto uses only native yeast fermentations, keeping each vineyard parcel separate. The wines are allowed to rest on the lees for almost two years, so no fining or filtration is needed, with the only addition being a minimal dose of sulfur at bottling. These are classic and age-worthy Albari�os, with a uniquely brisk and saline character that pairs effortlessly with the abundant fresh seafood the region is known for.