Nanclares y PrietoAlberto & Silvia
From economist's sailing dream to Albariño mastery. Five hectares of granite and sand, chestnut barrels and clay amphorae, and the refusal to de-acidify what the Atlantic makes bright.
From Madrid economics to Galician granite—how a vintage wooden skiff led to Albariño transcendence.
In the early 1990s, Alberto Nanclares was an economist at the University of Madrid, dreaming of the sea. He and his wife moved to Castrelo, a seaside parish in Rías Baixas, to spend his days sailing a vintage wooden skiff between the tiny islands of the Ría de Arousa. The house they bought came with something unexpected: a small vineyard.
Initially, Alberto had no intention of making wine. But the vineyard demanded attention, and gradually, with neighbors' help, he began to farm. In 1997, he converted his garage into a winery. By 2001, he had purchased additional vineyards in the Salnés valley and officially became a winegrower. He farmed organically from the start—considered impossible in the wet, disease-prone climate of Galicia—and in the cellar, he eliminated chemicals entirely.
In 2015, Alberto partnered with Silvia Prieto, a lab technician from Pontevedra who had founded her own consulting company emphasizing traditional, additive-free winemaking. Their meeting in 2009 had sparked a collaboration that became formal when Silvia joined full-time. Together, they expanded production while deepening focus—Silvia's name added to the label signaling a new era of precision and experimentation.
"We don't add potassium"—preserving Albariño's natural acidity in a region that insists on softening it.
Alberto and Silvia's approach centers on a radical refusal: they do not add potassium to de-acidify their wines. In Rías Baixas, where most producers chemically soften Albariño's naturally high acidity, Nanclares y Prieto embrace the edge. "To express the edginess of the naturally high in acidity Albariño grape," they state, "he does not add potassium."
Their viticulture is organic and biodynamic, treating soil with algae from the local Rías and decomposed grape must from previous vintages. In the cellar, they use no winemaking additions besides moderate SO2, native yeasts only, and bottle without clarification or filtration. Malolactic fermentation rarely occurs, preserving the bright, linear character that defines their style.
What distinguishes them is their restless material experimentation. Stainless steel, used French oak, 90-year-old chestnut barrels (bocois), and clay amphorae made by master potter Juan Padilla—all serve to translate different facets of Albariño. "I don't think it's good to settle," Silvia says. "Otherwise we wouldn't evolve." Each vessel reveals a different truth about the same grape.
Ever
Three parishes, twelve parcels, one grape—Albariño expressed through granite, sand, and Atlantic mist.
South Cambados
The original home vineyard behind Alberto's house, overlooking the Ría de Arousa. East-facing plots on decomposed granitic soils and sandy loam. The spiritual heart of the project, providing grapes for the flagship Albariño de Alberto Nanclares.
North Cambados
Home to the Paraje Mina vineyard—west-facing vines over 30 years old on deep granitic sands. Also the source of Espadeiro for their red wine program. The combination of sand and Atlantic breeze creates wines of tension and salinity.
North Meaño
The Soverribas parcels, including Manzaniña with vines ranging from 35 to over 100 years old. Southwest-facing sandy, granitic soils with alluvial clay deposits. Source of their most complex, age-worthy whites including Coccinella from centenarian vines.
From stainless steel freshness to chestnut depth and amphora mystery—Albariño through every vessel.
Dandelion
Albariño from multiple plots in Meaño, Cambados, Ribadumia, Meis, and Barro. Vines 25-45 years old on west-facing sandy granitic soils. Fermented in stainless steel, 6 months on lees with weekly batonnage. The pure, unadorned expression of Atlantic Albariño—saline, bright, and immediate.
Tempus Vivendi
Named after Alberto's sailing lifestyle, with a sketch of his old boat on the label. Albariño from Sanxenxo plots, south and west-facing on sandy granite and clay. Fermented and aged 7 months in stainless steel. The wine that funded his transition from sailor to vigneron—sold the boat, bought these vineyards.
O Bocoi Vello de Silvia
"Silvia's Old Bocoi"—Albariño foot-stomped and fermented in a reconditioned 90+-year-old 1,900L chestnut barrel (bocoi) inherited from a local family. Two days skin contact, 7 months aging. The chestnut provides gentle oxidation and power without oak's vanilla. A bridge to Galician history.
Albariño de Alberto Nanclares
The flagship—from 8 parcels in Cambados and Portas (Soverribas, Praeira, Tomada de Juana, Albarellos, Senra, Gandarela, Freixido, Monte Xago). Vines 15-45 years, east-facing on granitic soils. Fermented in used French oak barrels, 9 months on lees. The complete portrait of their terroir.
Paraje Mina
From the Finca Paraje Mina vineyard in Cambados. West-facing vines 30+ years old on deep granitic sands. Fermented in 500L stainless steel tank and single 500L used French oak barrel. 9 months on lees with extended batonnage. Site-specific expression of sandy soils—textured, saline, and precise.
Soverribas
From three parcels: Manzaniña (Meaño) and Ixertal and Casal (Ribadumia). Vines 35-100 years old, west-facing on sandy granitic soils with clay. Fermented in 2,200L used French oak barrel, 9 months on lees. One of their most age-worthy wines—structured, complex, and deeply mineral.
La Tinaja de Aranzazu
From Paraje Mina (Cambados) and Inxertal (Ribadumia)—west and southwest-facing, 35-90 year vines on sandy granitic soils. Fermented and aged 9 months in clay tinajas (amphorae) by master potter Juan Padilla. The porous clay provides evolution and texture without oak influence—pure earth.
Coccinella Cepas Vellas
From the oldest vines of the Ixertal parcel—centenarian Albariño over 100 years old. Southwest-facing on sandy granitic soils. Fermented in 400L used French oak, 11 months on lees. Bottled on fruit days following biodynamic principles. Made in partnership with sommelier José Luis Aragunde. Extremely limited (~471 bottles).
The Material Poets
Nanclares y Prieto have done something rare: they have refined Albariño into angular, age-worthy wines in a region known for simple, soft whites. By refusing to de-acidify, by embracing the grape's natural edge, and by exploring every possible vessel—steel, oak, chestnut, clay—they have created a complete vocabulary for expressing Atlantic terroir.
Their work extends beyond Rías Baixas into Ribeira Sacra (Mencía and field blends) and other Galician regions, always with the same philosophy: native varieties, foot treading, extended lees aging, and zero compromise. Alberto sold his boat to buy vineyards; the wines still carry that sense of sailing— navigating by the stars of tradition while exploring uncharted waters.
- Pioneers of unsoftened Albariño in Rías Baixas
- No potassium added (extremely rare in region)
- Revival of chestnut barrel (bocoi) aging
- Amphora experiments with Juan Padilla
- Extended lees aging (1 year+) for whites
- Biodynamic bottling principles (Coccinella)
- Foot treading and whole cluster traditions
- Multi-regional Galician project (Ribeira Sacra)