A Mallada

Comes from three adjacent parcels of ancient, low-yielding vines on granitic soils near Seadur in Valdeorras. The grapes are hand-harvested and destemmed, fermented with their skins in open-top plastic fermenters for about 20 days without temperature control. As fermentation proceeds, Nacho gradually removes the skins until just the must remains about half-way through. Fermentation completed, the wine is pressed to old barrels of Chestnut and French Oak to rest before being bottled without fining, filtration or added SO2.