Attis Bodegas y Vinedos
Attis Bodegas y Viñedos farms five hectares in the Val do Salnés, a subzone of Rías Baixas in the northwest of Spain. Robustiano and Baldomero Fariña run the estate in the third generation, since founding their own bodega in 2000. The vines are trained in the traditional pergola system on sandy granite, facing west toward the Atlantic, some of them sixty years old. The family carved the cellar at Monte Penaguda into the granite in 2011; the Attis Mar ages for six months underwater in the Galician Sea. The wines carry salinity and cool freshness, and behind the Albariño stand Sousón, Espadeiro and Pedral.
Robustiano and Baldomero Fariña
Half a century ago the Fariña family grew grapes in the Val do Salnés and sold them to cooperatives. In 2000, Robustiano and Baldomero Fariña founded their own bodega, and in 2011 came today's cellar, carved into the granite rock at Monte Penaguda, overlooking the Rías of Arousa and Pontevedra. Winemaker Jean-François Hébrard works alongside the two brothers. The estate's name traces back to Attis, a figure from Greek mythology linked to Cybele, goddess of nature; the guiding principle behind it is respect for the vineyard and its terroir.
Five hectares of pergola over granite
The five hectares lie in small parcels, all trained in the classic pergola system, which shields the grapes from the sun and ventilates the canopy. The soils are sandy granite with clay layers into which the vines root deeply; some of the plantings are sixty years old. The west-facing orientation toward the Atlantic brings cool afternoon breezes, slowing ripening and preserving acidity. Alongside Albariño, the Fariñas tend Sousón, Espadeiro and Pedral, as well as Caiño Blanco, one of Galicia's rarest white grape varieties, cooler and more herbal than the estate's main variety. Its parcel sits eighty metres above the sea on granite, sand and clay, and yields the Sitta Pereiras Naturalmente Dulce.
First pressing, lees, granite tank
Harvesting is done by hand, with selection at the sorting table. For the Nana, which comes from the bodega's oldest vines, the Fariñas use only the first pressing: fully destemmed, cold macerated, spontaneously fermented in French oak barrels of 228 and 500 litres, a full year on the lees in the same wood, with repeated stirring. The Embaixador comes from a single half-hectare vineyard, eight hundred vines per hectare, averaging sixty years old, on granitic soil with a clay character. It ferments at twelve to fifteen degrees and ages for two years on the lees, one year of it in a granite tank, the second in a steel tank. The artist-designed label bears the name Cabeza de Serpe, and at the TEXSOM Awards 2025 the wine received one of 56 Platinum medals.
The Sitta line is made in the Georgian tradition with skin contact, and includes the Sitta Doliola, made from Albariño.
Underwater ageing in the Galician Sea
The Attis Mar spends six months in a steel cage submerged in the Galician Sea, at constant temperature and away from light, moved by the tides. Back on the surface, it carries traces of algae and crystals of sea salt; this underwater ageing has become the signature of Attis Bodegas y Viñedos.