Nanclares y Prieto "Tempus Vivendi" Explore_Pet Nat Depth and concentration from such

Depth and concentration from such a lengthy ageing on lees

Vinification: Grapes are hand harvested and macerated as whole bunches for 1 month in tank

the family - now in its fourth generation - runs the farm according to organic and biodynamic practices

through constant collaboration and conversation we find synergy

The malolactic fermentation begins with the spring heating of temperatures

Nanclares y Prieto "Tempus Vivendi" Explore_Pet Nat Depth and concentration from suchGrapes: Albario Region: Rias Baixas, Spain Vintage: 2024 Viticulture: Organic + Biodynamic Soils: Sand + Granite + Clay Yeasts: Native Vinification: Hand harvested, pneumatic press without destemming, then fermentation starts in stainless steel tanks. Transferred to a mixture of stainless steel, used barrels, and tinajas, with weekly batonnage (lees stirring) for the first month. Aging: 7 months in mixed vessels Fining or Filtering: None Notes from