2020 Nanclares y Prieto “Soverribas” Albariño, Rias Baixas, Galicia, Spain

2020 Nanclares y Prieto “Soverribas” Albariño, Rias Baixas, Galicia, Spain



Alberto Nanclares is a colleteiro working just 5 hectares of vineyards comprised of 13 tiny parcels around the town of Cambados and the Meaño areas of the Val do Salnés subzone of Rías Baixas. Alberto’s goal is to produce classic and age-worthy Albariño that reflect the unique characteristics of the grape and terruño by utilizing organic viticulture with very little intervention in the winery.

With the 2014 vintage, Alberto started collaborating with organic farmer Roberto Regal in the Minho area of Ribeira Sacra to produce a red wine; he also brought on Silvia Prieto as his collaborator, to help with the day-to-day operations as well as with this growing and innovative domaine.

Cambados is a town located right on the Atlantic Ocean in the prime Val do Salnés subzone of Rías Baixas. This town, perched on La Ría Arousa, is considered to be the ancestral home of the Albariño grape. Inextricably linked to the sea, the farming is difficult and done completely by hand, with the vines trained in the traditional overhead style called pergola to maximize airflow and exposure to sunshine in this cool and humid climate. The full Atlantic exposure produces Albariños with a uniquely brisk and saline character, the kind of wines that pair effortlessly with the abundant fresh seafood that the region is famous for.

Soverribas – From a single, west-facing thirty years old parcel called Paraje Manzaniña, located in the parroquia of Padrenda (Meaño). Trained in the traditional Pergola style and planted on decomposed granite and clay. Soverribas was fermented and raised on the lees in a 2,200 liters ten year old French tina for one year. Then it was aged an additional year and a half in bottle at the winery before landing in our shores. Bottled with moderate sulfur levels and without clarification or filtration. An angular and serious vin-de-garde single vineyard Meaño! Decant before serving.  Typically, only about 450 six packs are produced annually.