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Attis Bodegas y Viñedos

Attis Xión Albariño 2021

Attis Xión Albariño 2021

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Regular price $23.99
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This is Attis' youngest, freshest Albariño.  Hand-harvested from 35-year old vines, the 2021 vintage maintains a bright, fruity-forward character.  The finish is broad and weighty thanks to months of battonage in the cellar and almost nonexistent filtration. 

The grapes from this particular site are grown on the traditional arbor-style trellis, allowing them ample sun exposure from above with plenty of protected shade on the clusters below.  A cool, comparatively wet sub-climate and a strong oceanic influence lead to slow ripening on the vine.  The result is a wine with plenty of acid and pleasant, lingering salinity.

About Attis Bodegas y Viñedos

Attis is located in the Salnés Valley, a subzone in the Rías Baixas DO. Known locally as "O Salnés", it has three-quarters of the region’s growers and just over half the appellation’s vineyards. This is for good reason: the climate here is comparatively cool, allowing for slow, full ripening, with plenty of acid and flavor. The Attis project is the wine quest of two brothers: Robustiano and Baldomero Fariña. Years ago, they joined the French Oenologist, Jean François Hebrard, to elevate winemaking in Rias Baixas wine region and the possibilities of its traditional grape varieties. The name "Attis" comes from Greek mythology. In myth, Attis was a handsome young man, chosen by the goddess Cibeles to care for her religious cult in exchange for swearing chastity and celibacy forever. However, Attis fell madly in love with a nymph named Sangarida and broke his oath. Cibeles punished Sangarida, as well as driving Attis mad. In his insanity, he mutilated himself. Grieving the event, Cibeles resurrected Attis by turning him into a pine tree. Today, Attis is the winery's namesake, and Sangarida is a pilot project of experimental production under their label.

Region

Val do Salnés, Rias Baixas, Galicia, Spain

Variety

Albariño

Technical Details

Old vine, hand-harvested, spontaneous fermentation, 4 months lees aging.

 

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