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

Region - Piedmont

fermented in open concrete tanks on skins for twenty days

Working just 1

Then two things happened which turned things round

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