Attis Bodegas y Viñedos
Attis Bodegas y Viñedos
There are different ways to look at it. Perhaps Attis Bodegas y Viñedos was founded several generations ago, when the Fariña family began growing grapes in the area. Or perhaps it was in 1997, or possibly in 2000, or even as late as 2012, when Attis produced its first vintage in the new winery? In any case, that vintage, 2012, turned out very well. Not just because of the new equipment, but also because the estate's winemaking philosophy took several steps forward that year. Meticulous work in the vineyard was nothing new, and perhaps spontaneous fermentation was more of a return to the old ways, but everything was done very deliberately and paired with restrained use of sulphur and a clear ambition to let the wine develop through ageing on its own lees. As a rule, malolactic fermentation was blocked, and the stems were removed before fermentation then as now. Since that same year, 2012, the estate has also worked with a modern pneumatic press. And the results were outstanding, right from that first vintage. The success was undoubtedly aided by the fact that the vines used were quite old, up to 40 years, and grown at high altitude with significant elevation differences, between 100 and 400 metres above sea level, in Val de Salnés, DO Rias Baixas. As with the rest of the district, albariño plays first fiddle on the estate. Typical of Attis wines is not only the freshness and acidity so well known for the grape and the area, but also a great richness of flavour, which makes the wines, if not unique, then at the very least extremely appealing and versatile at the dinner table. Attis now cultivates over 12 hectares divided into some 30 smaller plots, ranging from a few ares to just under one hectare at most. The soil consists of sand and clay on a base of granite. The proximity to the Atlantic naturally plays a role too, contributing periodically abundant rainfall and many windy days. Notably, a large proportion of the vineyards are trained according to the traditional emparrado method, a pergola system designed to optimise airflow and keep mould and rot at bay after the frequent rains. Footnote: In 2019, Attis expanded to Bierzo in the form of the vineyard Sangarida. While Attis Bodegas y Viños continues to be led by brothers Robustiano and Baldomero Fariña, it is Robustiano's daughter Lia who holds the reins at Sangarida. Today, the Bierzo addition comprises six hectares planted with mencia, godello, and doña blanca, and just as in Rias Baixas, the emphasis is on old vines, sustainable farming, restrained sulphite use, and spontaneous fermentation.
