La Perdida, "A Seara" 2021

From the Val do Bibei in Ribeira Sacra (as opposed to Nacho's home village/farmland in nearish-by Larouco), this is a field-blend co-ferment of ~60% red grapes (such as Mouraton, Mencía, Garnacha Tintorera) & 40% white grapes (such as Godello, Palomino, Doña Blanca). Destemmed co-maceration/fermentation lasts 20 days in open-top plastic fermenters where Nacho slowly (over the course of 20 days) manually removes the skins until just must remains. The wine is pressed into stainless steel tank when fermentation is completed (around 20 days in) to rest for a short period of time prior to being bottled unfined, unfiltered, with no additional SO2.