Attis Mar gereift 9m unter Wasser im Galizischen Meer 2024

An Albariño that is self-contained yet under tension. The nose stays cool and clear: grapefruit, pink grapefruit and blood orange alongside passion fruit, star fruit and unripe mango, with a finely integrated yeast note, marzipan and toasted almond. With air, the picture shifts towards the maritime: seaweed, sea spray, oyster shell.

Val do Salnés, the heart of Rías Baixas. Attis farms five hectares across small parcels between 100 and 400 metres above sea level, on sandy granite soils open to the west towards the Atlantic. Afternoon breezes bring cooling, ripening stretches out, and acidity is preserved. The vines are trained on traditional pergolas, which shade and ventilate the grapes – essential in this high-rainfall region.

Pure Albariño; the vineyard holds vines up to sixty years old. Robustiano and Baldomero Fariña run the family estate in its third generation, under their own name since 2000. In 2011 the winery on Monte Penaguda was added, carved into the granite rock. The brothers are advised by oenologist Jean-François Hébrard.

Juicy, with clear pressure at mid-palate and free of any heaviness. The texture is smooth and silky, the fruit shifting between yellow and green tones, while the medium-bodied acidity runs a straight line and holds the tension. The finish is long and distinctly saline.

Fresh oysters, steamed turbot, scallop ceviche and sashimi.

Selected bottles are matured in a steel cage underwater off the Galician coast: constant temperature, no light, continuous gentle movement from the tides. They return to the surface bearing traces of seaweed and crystals of sea salt, occasionally with a starfish clinging to the cage.