The 100% Tinto Fino grapes are gobelet-pruned, and harvested at the start of October. The grapes are destemmed and macerated for 25 days. The wine is then barrel-aged in 100% French oak for 19 months, and bottled without filtering. Only 150 cases were produced.
Established in1999 by Miguel Sanchez, a Madrid wine merchant who realised the potential of the ancient vineyards, many pre-phylloxera, in this neglected part of the Ribera del Duero near Soria. With vineyards at 1,000 metres above sea level, a difference of up to 25 degrees C between day and night temperatures in summer, and naturally low yields, conditions are perfect here for fantastic quality grapes. Here wine is truly made in the vineyard, and Atauta produces some of the most individual, complex and expressive wines in Ribera. Grapes come from a total of 60 hectares, 60 to 120 years old and 90% ungrafted, owned by Miguel and no less than 40 other growers - managed along biodynamic principles. The 'minimal intervention' approach follows through to the no-nonsense, gravity-fed cellar, with natural yeasts, open-top fermentation and no filtration or cold stabilisation.
Venison steaks or pheasant for a real treat