O Trancado

Comes from an old vineyard of the same name which Nacho inherited from his grandmother and recuperated. These ancient Garnacha Tintorera & Mencía vines yield less than 1kg of fruit per plant. 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 stainless steel tank to rest before being bottled without fining, filtration or added SO2.