Aromas of citrus, white peach, sea salt, wet granite, and subtle almond lead the nose. The palate is medium-bodied and racy, with mineral depth, lightly oaked texture, and a long, saline finish.

Alberto Nanclares, an economist by training, founded the estate in the late 1990s after moving to Castrelo in Cambados, and was joined roughly a decade later by Silvia Prieto. Together they work about five hectares across ten to twelve small organic plots in Cambados, Ribadumia, and Portas, all on decomposed granite sands, with vines ranging from fifteen to ninety-five years old.

Fruit is hand-harvested and gently pressed without destemming, then fermented with native yeasts, roughly 73% in stainless steel and 27% in used French oak. The wine spends nine months on lees with weekly bâtonnage through the first three months, and is bottled without fining or stabilization. Unusually for the region, the estate makes no potassium additions.

Pairs well with shellfish, grilled octopus, oysters, Galician seafood stews, roast chicken, and semi-cured cheeses.

Serve chilled but not overly cold. Drink now or cellar short term for added texture.

August 2026