Nanclares y Prieto "Tempus Vivendi" Explore_Pet Nat then disgorged
Description
then disgorged
is Jon’s full-time job
The malolactic fermentation begins with the spring heating of temperatures
Depth and concentration from such a lengthy ageing on lees
through constant collaboration and conversation we find synergy
Nanclares y Prieto "Tempus Vivendi" Explore_Pet Nat then disgorgedGrapes: 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
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