O Trancado comes from an old vineyard which Nacho inherited from his grandmother, named after the area it’s planted within, and the Garnacha Tintorera & Mencía vines yield less than 1kg of fruit per plant. The grapes were hand-harvested and destemmed, wild yeast fermented in 400L tinajas and old 225L & 500L French barrels, then raised for 6 months before bottling without fining, filtration or added SO2, and held a further 6 months in bottle before release. This is an intensely complex vino tinto Gallego with a wild and rustic personality, ideal to pair with fatty meats and wild game.