# Attis Lias Finas Albariño (2023)

- **Producer:** Attis Bodegas y Viñedos SL
- **Colour:** white
- **Type:** still
- **Grapes:** Albariño
- **Region:** Galicia, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** lemon, peach, kiwi, carambola, grapefruit, apple, white flowers, vanilla, pastry, bread dough, biscuit, ginger, almond

## About this wine

Attis Lias Finas Albariño is a white wine from the D.O. Rías Baixas in Galicia, Spain, produced by Attis Bodegas y Viñedos. The wine's name highlights its aging process on fine lees for six months, contributing to its texture and complexity. Attis Bodegas y Viñedos is a family-owned producer with a three-generation legacy, committed to artisanal winemaking that respects indigenous grapes and the Atlantic influence of the Val do Salnés region. The producer's philosophy emphasizes authenticity, artisanal methods, and the unique character of the Atlantic terroir. The 2023 vintage is described as having notable depth and creaminess. The vineyards are situated at elevations between 100 and 400 meters, with vines up to 50 years old grown in sandy and clay soils over granite, often utilizing traditional 'emparrado' (pergola) training systems.

## Interesting facts

- The name 'Lias Finas' means 'fine lees' in Spanish, referring to the wine's lees aging.
- Attis' philosophy is 'AUTHENTIC, ARTISANAL AND ATLANTIC'.
- Vines can be up to 50 years old, grown on granite-rich soils.
- Traditional 'emparrado' (pergola) training systems are used.

## Food pairing

The wine's vibrant acidity cuts through the richness of seafood and creamy sauces, while its subtle minerality complements the briny notes of shellfish. The medium+ body provides enough structure to stand up to richer preparations.

## Wine making process

Attis Lias Finas Albariño is produced using 100% Albariño grapes from the D.O. Rías Baixas. The winemaking process features spontaneous fermentation, allowing indigenous yeasts to drive the transformation of grape must into wine. Following fermentation, the wine is aged for six months on its fine lees ('Lias Finas'), a technique that enhances texture and complexity. Additionally, 25% of the wine is matured in large oak foudres, contributing subtle structural elements. The producer, Attis Bodegas y Viñedos, emphasizes artisanal methods and a deep respect for the Atlantic terroir, blending these traditional practices with modern cellar technology.