Nanclares y Prieto represents the best of what small, unapologetic producers bring to wine. They farm their centenarian vines on the coast of Galicia as well as anyone, and turn the fruit—much of it Albariño—into some of the world’s (and certainly Spain’s) best wines through native fermentations and long élevage across a mix of vessels.

There is no more confident hand in Salnés. And a full release is back in the store with their top Albariños, a couple experimental cuvées we haven’t seen in several years, and a brand-new Rosado we’ve been patiently awaiting for two years...

This is Alberto Nanclares and Silvia Prieto’s work: a restless desire to tweak and improve, cuvée by cuvée, for the best expression of Galician micro-terroirs. For over a decade, the two have collaborated on a lineup widely regarded to be some of the most interesting (and highest quality) wines coming out of Spain.

Below are their '24s (and a couple '23s). A lineup with no recipe, these are magnetic wines worth unpacking cuvée by cuvée:

2024 Nanclares y Prieto 'Tempus Vivendi' Albariño Rias Baixas, $38
100% Albariño from a mix of clay and sandy granite plots in Sanxenxo, with vines as old as 45 years. Gently whole bunch pressed and fermented in stainless steel, followed by 7 months aging on the lees with bâtonnage in stainless steel. Bright, salty lemon.
A classic entry point in their high-wire approach to Albariño.

2023 Nanclares y Prieto 'Porta Franca' Albariño, Rias Baixas, $42
100% Albariño from the Meaño area, a slight touch inland from many of their holdings but still firmly in the boundaries of Galicia’s most coastal region, O Salnés. Similar to most of their Albariño, it is gently crushed into used French oak and rested on the lees for almost a year. But, unlike almost all of their other cuvées, it sees full malolactic conversion. And, it was the first wine they made with no added sulfur. Sun-kissed beach vibes.
A rounder inland style that uniquely sees no sulfur.

2024 Nanclares y Prieto 'O Bocoi Vello de Silvia' Albariño, Rias Baixas, $44
100% Albariño from a mix of clay and sandy granite soil plots in Sanxenxo and Meaño with vines as old as 95 years. Foot-trod and macerated for two days, then pressed and fermented in 90+ year old 1900L chestnut barrels; aged on the lees for 7 months in those same barrels, with bâtonnage. Textured, fleshy wine marked by maceration.
Almost-centenarian grapes and vessels (!), with brief skin contact.

2023 Nanclares y Prieto 'Chuvisca Galega' Rosado, Galicia, $54
45% Caiño, 35% Mencía, 20% Espadeiro from two plots in Cambados, both with sandy granite soil but with two different Galician training methods: 'Sobreira' uses the emparrado pergola, and 'Lamelas' the espaldera vertical trellis. The grapes are foot-trod whole cluster and macerated for 6 hours before racking into a singular 500L used chestnut cask; aged on the lees with bâtonnage for 10 months, and 10 months in bottle. Extremely mineral-driven, spicy, drinks like our favorite Ramatos.
The Rosado we've been waiting for!

2024 Nanclares y Prieto 'Alberto Nanclares' Albariño Rias Baixas, $55
100% Albariño from a mix of 10 granite-rooted plots in Cambados, Ribadumia and Portas, with vines as old as 95 years. No destemming, gently pressed into a mix of stainless steel and used French oak for fermentation; aged on the lees for 9 months in those vessels with bâtonnage. Especially saline and aromatic.
Centenarian vines see their most-used approach of gentle pressing and extended lees-driven élevage.

2024 Nanclares y Prieto 'A Graña' Albariño, Galicia, $60
100% Albariño from Sanxenxo's 'Finca A Graña,' a unique single parcel of 15-35 year old vines rooted in sand-covered granite bedrock. No destemming, gently pressed into used chestnut barrel and a bit of stainless steel; aged for 9 months in the same vessels with some bâtonnage. Lemon! Lime! Ripping acid.
Savory, deep Albariño from one of their most intense parcels.

2024 Nanclares y Prieto 'Soverribas' Albariño, Rias Baixas, $60
100% Albariño from three distinct parcels with a mix of clay and sandy granite soils: Manzaniña in Meaño, and Ixertal and Casal in Ribadumia, with vines ranging 35-100 years old. No destemming, gently whole bunch pressed and fermented in 2200L used French oak, followed by 9 months aging on the lees and some brief bâtonnage. Savory, lightly spiced.
Their oldest vines, fermented and aged in large format oak.

2024 Nanclares y Prieto 'Crisopa' Branco Tradicional, Galicia, $64
100% Albariño from a single parcel in Ribadumia, 'Manzaniña,' with 35 year old vines in clay-streaked, sandy granite soils. Foot-trod and fermented with skin contact for 20 days, then gently pressed into used 500L French oak with 11 months of aging on the lees, some bâtonnage. Savory, vegetal orange citrus.
Extended skin-contact Albariño from a single parcel.

2024 Nanclares y Prieto 'Paraje Mina' Albariño, Rias Baixas, $65
100% Albariño from the vineyard surrounding the winery in Cambados, with 42 year old vines rooted in sandy granite soil. No destemming, gently pressed into a 50/50 mix of used French oak and stainless steel with aging on the lees for 9 months and some bâtonnage. Structured, smoky, salty.
One of their most iconic cuvées, from the grapes closest to the winery.

2024 Nanclares y Prieto 'La Tinaja de Aranzazu' Albariño, Rias Baixas, $65
100% Albariño from two of their iconic sandy granite parcels, Paraje Mina (surrounding the winery in Cambados) and Inxertal in Ribadumia (with their oldest, centenarian vines). No destemming, gently whole bunch pressed and fermented in clay tinaja; aged in the same tinaja for 9 months on the lees with bâtonnage. Exotic fruit, insane texture – unique, even in this lineup.
An amphora approach to their two most iconic parcels.

2024 Nanclares y Prieto 'Coccinella' Albariño Rias Baixas, $70
100% Albariño from their 'Ixertal' parcel, with centenarian vines. Grown in sandy, granitic soil, the grapes are whole-bunch pressed and fermented in 400L used French oak, followed by 11 months on the lees with bâtonnage. A dense, layered, visceral wine.
Single parcel, centenarian vines see whole-bunch pressing and 100% vinification in oak.

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