From old, low-yielding vines in Larouco (Valdeorras), Nacho’s blend of mostly Palomino and 10% Garnacha Tintorera was fermented in amphorae and aged in chestnut, used French oak, and stainless steel.

This lively co-ferment bursts with crushed strawberries, Morello cherries, and wild roses. With bright acidity and vibrant energy, it’s a perfect match for fans of Poulsard and other light reds