One of the finest wines to emanate from Spain and in particular, the Ribera del Duero region. Aalto is pure Tinto Fino (Tempranillo), sourced from old vines - 40 to 80 years old - planted across seven different villages in the province of Burgos, supplemented with fruit from younger vines from Aalto's own vineyards located in two villages in the province of Valladolid. Matured for 17 months in a combination of French and American oak (50% new)
Ribera del Duero
Aalto is rich and clearly Ribera but its velvety, silky tannins and beautifully supple fruit make it deceptively easy to drink right from release. It offers up sensations of black cherry and raspberry with subtle aromas of wood spice, finely grated dark chocolate and roasted coffee beans.
A wine that will gain complexity over the years.
"AALTO was created in February 1999 when Mariano García - who had been Vega Sicilia's winemaking director for 30 years - and Javier Zaccagnini - for 6 years head of Ribera del Duero's Consejo Regulador - decided to join their expertise in a very special project: to make a wine that in a space of 15-20 years should reach the quality of the best wines in the world. Also, from the very beginning this wine had to exhibit distinct personality. AALTO is based on three solid pillars:
- The exceptional quality of old Tinto Fino clones (Tempranillo vines which have adapted to Ribera del Duero's climate and soils). We believe that Tinto Fino can offer similar quality to the world's best known varieties: Cabernet in the Médoc, Pinot Noir in Burgundy, Syrah in the Rhône, etc.
- The considerable complexity of our soils combined with the microclimate of our region.
- The winemaking talent and vast experience of Mariano García.
The AALTO project has been one of continual development. We now cultivate 110 hectares of old block Tinto Fino vines in seven villages within the region denominated as Ribera del Duero. We designed and built a modern winery in Quintanilla de Arriba, following strict criteria to ensure optimal winemaking conditions. We use a low temperatura chamber to cool harvested grapes prior to de-stemming and harness gravity to move grapes and musts around the winery, thus avoidin aggressive pumps. We ferment in wood, concrete and stainless steel, employing tanks designed by us. Our two underground oak-ageing halls offer excellent natural conditions to allow perfect malolactic fermentation in wood and gentle, controlled barrel ageing." -Importer
This wine finely accompanies red meats, roast beef and grilled meats.