Nacho farms his family’s vineyard which his grandmother had worked them all her life and he is bringing it back to life. This together with other plots which he rents or has purchased, totals 3ha, all old vines (70 years old minimum). Soils are either clay or granitic sand on a bedrock of slate or granite, depending on the site.
Vineyard work is organic and Nacho uses only natural biodynamic treatments and indigenous vegetation cover. Work is done according to the lunar cycle. Nacho’s intention is for biodiversity within the monoculture. Similar principles apply in the winery. The white is 100% Godello fermented with ambient wild yeast ferments in old French oak barrels. Ageing continues in the same barrels until bottling around June following the harvest. No racking, fining, filtration and only a tiny amount of sulphur (less than 20ppm) is added a few days before bottling.
The red is 70% Garnacha, 30% Mencia, whole bunches are placed in tinajas (amphora), alcoholic fermentation proceeds using wild yeast and is without temperature control. Malolactic fermentation takes place in old French oak barrels. Ageing continues in the same barrels until bottling around July following the harvest. No sulphur is added before bottling.