Atauta's high altitude and easterly location within Ribera del Duero ensures that this is a fine and elegant expression of Tempranillo (Tinto Fino)
Production
The 100% Tinto Fino grapes were sourced from predominantly pre-phylloxera vines over 100 years old. The vines were gobelet pruned, and the grapes were harvested between the end of September and mid-October. After destemming and pressing, fermentation was carried out in stainless steel, concrete and French oak. Maceration took 13 days, and the wine was aged in 100% French oak barrels for 17 months. The wine was bottled unfiltered.
Dominio de Atauta 2020 (6 bottles case)
Vivino ratings
Tasting notes
Rich aromas of black cherry, plum and smoky, mocha notes. Intense, ripe fruit flavours combine with a darker, more brooding, wild character and hints of garrigue which open up in the glass. Chewy with ample ripe tannins, but also a freshness, brightness and elegance. Approachable now but should age for 5 years or more.
Food match
Pair with roast lamb, good cuts of beef, or game.
Info
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ABV
15%
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CASE/BOTTLE SIZE
6 x 75cl
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REGION/COUNTRY
RIBERA DEL DUERO, SPAIN
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GRAPE
TEMPRANILLO 100%
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FEATURES
VEGETARIAN, VEGAN
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CLOSURE
CORK
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WINEMAKER
JAIME SUÁREZ
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APPELLATION
DO RIBERA DEL DUERO
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ALLERGEN INFO
CONTAINS SULPHITES AND NO OTHER ALLERGENS
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Meet the producer
Dominio de Atauta can be found in the east of the Ribera del Duero appellation overlooking the Atauta Valley, 50km from the source of the River Duero in Soria. The valley has five centuries of winemaking tradition focused on the Tinto Fino (Tempranillo) grape. At 975 metres altitude this is the highest and coolest part of the region, at the extremes of vine cultivation. Atauta produces some of the most individual, complex and expressive wines in Ribera.
Within this small valley winemaker Jaime Suarez Pardo (his 1st vintage here was 2015) and viticulturalist Ismael Sanz control over 500 separate plots across 45 hectares. They have identified 25 different terroirs - they harvest by terroir and vinify each separately for maximum expression.
Rainfall is low and wind travels along the valley from the west, keeping humidity levels low and controlling disease. This allows the team to farm sustainably, using only organic products – animal and plant compost. The valley is very eroded, with shallow sandy soils leading to the calcareous rock below. The nature of the small plots means that all work, including harvesting, has to be carried out manually. The vines are gobelet-trained and very old (over 85 years) including some that are pre-phylloxera, and as such yields are naturally low.
There is minimal intervention in the cellar. Fermentation is by natural yeasts, and they do not cold stabilise their wines. The winery employs a range of different fermentation and maturation vessels of varying sizes - wooden tanks, concrete and stainless steel. Following malolactic fermentation wines are aged in 100% French oak.
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