# Attis Mar (2021)

- **Producer:** Attis Bodegas y Viñedos
- **Colour:** white
- **Type:** still
- **Grapes:** Albariño
- **Region:** Galicia, Spain
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, peach, apricot, apple, fennel, butter, cream, bread, honey, almond, petrol

## About this wine

Attis Mar is an extraordinary Albariño produced by Attis Bodegas y Viñedos in the Val do Salnés sub-region of Rías Baixas, Galicia. This wine represents a unique exploration of terroir and marine aging. The grapes are sourced from old vines planted on granitic and sandy soils close to the Atlantic Ocean. After traditional vinification, the wine undergoes a unique underwater aging process in the Ría de Arousa, where the constant temperature, pressure, and movement of the sea impart a distinct saline character and remarkable texture.

## Interesting facts

- Aged for six months in cages submerged 12 meters deep in the Atlantic Ocean's Ría de Arousa.
- The underwater environment provides constant temperature, high pressure, and total darkness, unique for aging.
- The bottles are retrieved covered in marine life, making each bottle's aesthetic completely unique.

## Food pairing

The high acidity and intense salinity of this underwater-aged Albariño make it a perfect match for fresh seafood and shellfish. The wine's texture from lees aging cuts through richer fish dishes, while its marine character echoes the natural brininess of oysters and mussels.

## Wine making process

The hand-harvested Albariño grapes undergo alcoholic fermentation with indigenous yeasts in stainless steel tanks, followed by aging on its fine lees for six months with regular battonage. The wine is then bottled and submerged in cages at a depth of 12 meters in the Atlantic Ocean (Ría de Arousa) for an additional six months. This underwater environment provides constant cool temperatures, high pressure, and gentle, continuous movement, accelerating micro-oxygenation and integration without oxidation.