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ATTIS Caiño Red 2018
Information

ATTIS Caiño Tinto 2018is a 100% Caiño Tinto from Attis Bodega y Viñedos, an almost forgotten native variety from the Rías Baixas. Hand-harvested, spontaneous fermentation in open barrels, and 12 months in new French oak. Only 570 bottles. Fresh, herbaceous, and with velvety tannins. 92 pts Peñín.

ATTIS Caiño Red 2018

75cl |
Disponible
Uva
100% Caiño Tinto
Calendario
2018
Alcohol content
13.5º
29,16€ 31,50 € -7%
Information

ATTIS Caiño Tinto 2018is a 100% Caiño Tinto from Attis Bodega y Viñedos, an almost forgotten native variety from the Rías Baixas. Hand-harvested, spontaneous fermentation in open barrels, and 12 months in new French oak. Only 570 bottles. Fresh, herbaceous, and with velvety tannins. 92 pts Peñín.

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ATTIS Caiño Red 2018 29,16 €
Total price: 29,16 €

Tasting notes

Rojo rubí de capa media con ribetes granate. Limpio y brillante.

Nariz compleja y atlántica con fruta roja madura, fresas silvestres y frambuesas, sobre notas florales y minerales características de las Rías Baixas. Fondo especiado y balsámico sutil.

Fresco y elegante con taninos finos y acidez vibrante. Cuerpo medio con buena estructura. Final largo y persistente con recuerdos frutales y minerales. Variedad autóctona gallega de gran personalidad.

14 - 16°C.

Description

Attis Caiño Tinto 2018 is one of the most unique and exclusive red wines from the Rías Baixas PDO, produced by Attis Bodega y Viñedos, the family-run winery founded by brothers Robustiano and Baldomero Fariña in the heart of the Val do Salnés, in Meaño (Pontevedra).

Made with 100% Caiño Tinto grapes, one of the Rías Baixas' most promising indigenous red varieties, which was almost forgotten and abandoned for decades in favor of Albariño. The vines, planted on sandy-clay granite soils at an altitude of 100 meters, produce small grapes with a characteristic dark blue color, high acidity, and great aromatic expressiveness. Production for this vintage was extremely limited, with only 570 bottles produced.

The winemaking process is entirely artisanal: manual harvesting in 15 kg perforated boxes, with sorting upon arrival at the winery, complete destemming, and spontaneous alcoholic fermentation in open 500-liter barrels, with 15 days of full maceration and two daily pump-overs. Manual vertical pressing. Spontaneous malolactic fermentation. Aged for 12 months in new French oak barrels. Fined with egg white and seawater.

Recognized with 91 points from Peñín.