Nicolás Tricó 2015

There is a lot of power in the 2015 Nicolás, more ripeness and mellow acidity. All the wines are produced in a similar way, pressing the clusters, letting the juice settle before being fermented at controlled temperature and using some neutral yeast for the end of the fermentation. None of the wines see any wood but are kept in tank for around one year before bottling. These are long-lived Albariños, very different from the commercial stuff released a few months after the harvest; they are a lot more serious and given time to settle in bottle before they are released. This is quite round and feels polished, a spherical Albariño with hints of moss and wet stones and a bitter twist in the finish. 5,000 bottles produced. It was bottled in August 2017.