Albariño Alberto Nanclares

• Vintage: 2021
• Type: White Unfortified still wines
• Capacity: 0, 75 L.
• Alcohol content: 11, 5º

• Winery: Nanclares Y Prieto
• Country: Spain
• D.O: D.O. Rías Baixas
• Varieties: Albariño
• Allergens: Contains sulfites

Colour

Intense yellow, with golden reflections, minimal presence of particles as it is unclarified and filtered.

AROMA:

Complex aromas, cereals, nuts and flowers, hints of ripe pineapple, honeycomb wax.

TASTE:

Mineral, enveloping, very natural, grape skin, quince flesh, structure and flavor, balsamic iodized notes.

With local gastronomy, wide, extensive and full of gastronomic nuances, also applicable to different dishes or products that we can find in our regions or areas where we live. Fresh grilled fish little processed such as elvers, grouper, turbot, etc.
White meats: Capon de Vilalba, cooked in the oven with vegetables or with a sauce of dried fruits such as almonds.
With cheeses: Arzúa-Ulloa, San Simón de Costa, Queixo, Tetilla, slightly smoked.

ALBARIÑO ALBERTO NANCLARES
Terroir:
In Rías Baixas, the Albariño variety is only grown in its vineyards located in El Salnés, which have a total area of ​​5 hectares. and with ages from 30 to more than 100 years and controlled yields.
For the cultivation of the vineyards, the principles of minimum intervention are applied, seeking a biological balance of the plant that allows the expression of the terroir. It is fertilized with compost made with the batter of grapes and algae that are collected in the Arousa estuary, which mainly provide trace elements, minerals and antibiotics that improve the resistance of plants to diseases.
Variety:
100% Albariño grape.
Vineyards:
Located in the Cambados council: Fincas Soverribas, Praeira (Facho), Tomada de Juana, Albarellos, Senra, Gandarela and Freixido; In Ribadumia council: Fincas Inxertal and Granxa; In the council of Portas: Finca Monte Xago.
Strains between 15-90 years old on vine.
Elaboration:
Manual selection of bunches in the vineyard. Weekly batonage for 3 months and aging on its lees for 9 months until bottling. Bottled without cold tartaric stabilization, without clarification, with rough filtering and SO2 in moderate doses.

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