O Poulo comes from an old vineyard on clay soils in Larouco that Nacho has been renting since 2014, with ancient, low-yielding vines. The vineyard (Viña do O Poulo) is on clay soils planted to Garnacha Tintorera with a little Palomino at the far end. The grapes are hand-harvested and destemmed, fermented with their skins in open-top plastic fermenters for about 20 days without temperature control. As fermentation proceeds, Nacho gradually removes the skins until just the must remains about half-way through. Fermentation completed, the wine is pressed to stainless steel tank to rest before being bottled without fining, filtration or added SO2.