{"product_id":"2016-dominio-de-atauta-la-mala","title":"2016 Dominio de Atauta La Mala","description":"\u003cp\u003eThe 2016 Dominio de Atauta La Mala is one of Ribera del Duero’s most singular and coveted reds, drawn from a postage-stamp-sized plot in the remote Atauta Valley. Sourced from ancient, low-yielding Tinto Fino vines and produced in microscopic quantities, it offers a striking combination of power, refinement and mineral-driven precision. La Mala has quickly become a modern reference point for high-altitude Ribera, proving that this once-forgotten corner of the region can deliver world‑class Tempranillo.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, the 2016 La Mala shows a deep Bigarreau cherry hue with dense, vivid color at the core and a bright, youthful rim, reflecting its concentration and freshness. The nose is wonderfully intense and layered: a strong mineral imprint of white chalk and stony dust rises first, followed by lifted notes of wild herbs and aromatic plants—lavender, rosemary and chamomile—interwoven with ripe red and black berries, such as black cherry, blackberry and redcurrant. Subtle spice tones from its time in French oak—gentle pepper, clove and a hint of cocoa—sit in the background, adding complexity without overshadowing the fruit.\n\nOn the palate, La Mala is precise, elegant and deeply structured. The attack is silky and poised, with pure, concentrated dark fruit framed by fine, chalky tannins that speak clearly of its high-altitude, limestone-rich terroir. As it opens, notes of ripe cherry, blackberry and plum are joined by savory herbal nuances and a characteristic, almost saline minerality that reappears on the long, powerful finish. The acidity is vibrant yet harmonious, giving the wine lift and tension rather than weight. This 2016 has excellent aging potential: while already compelling with a thorough decant, it will continue to gain nuance and tertiary complexity—truffle, tobacco, dried flowers—over the next 10–15 years or more, depending on storage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eLa Mala comes from just 0.70 hectares of incredibly old Tinto Fino vines—around 130 years of age—split across 10 micro‑parcels in the high, windswept Atauta Valley at close to 1,000 meters above sea level. The soils here are dominated by limestone and chalk with sandy topsoils, yielding low natural vigour and grapes of exceptional concentration and minerality. Harvest in 2016 took place on 20 October, with a tiny yield of 1,842 kg, all picked by hand with meticulous parcel-by-parcel selection. After triple sorting of parcels, bunches and individual berries, the must was transferred by gravity into three small stainless steel tanks. A 6‑day cold maceration below 10ºC with gentle punch‑downs twice a day preceded fermentation with indigenous yeasts over 11 days, at a controlled maximum of 27ºC and with extraction adjusted to the needs of each tank. Following alcoholic fermentation, the wine remained on skins for a further 15 days to fine tune structure and texture. Malolactic fermentation and subsequent maturation took place in second‑use French oak barrels over 16 months, allowing the terroir expression to shine. The wine was bottled on 27 September 2018, with only 907 bottles produced.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is a gastronomic wine that demands thoughtfully prepared dishes. It pairs beautifully with roasted or grilled lamb, dry‑aged beef, game birds such as pigeon or quail, and slow-braised dishes like oxtail or beef cheeks that can match its depth and structure. The herbal and mineral facets also complement mushroom dishes, truffled polenta, and aged hard cheeses like Manchego curado or Comté. Serve at 16–18ºC (60–64ºF) in large-bowled glasses to let the aromatics fully unfurl. Decanting is highly recommended: for a young bottle, allow at least 1.5–2 hours in a decanter; older bottles will need a gentler, shorter decant mainly to remove sediment and allow the wine to open slowly in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eDominio de Atauta is a pioneering estate in the far eastern reaches of Ribera del Duero, founded after wine importer Miguel Sánchez rediscovered the secluded Atauta Valley. Once dotted with abandoned vineyards, centuries‑old underground cellars and even stone presses dating back to the 13th century, the area was long considered too remote and difficult to farm due to its high altitude and harsh climate. Recognizing the extraordinary potential of its very old Tinto Fino vines—many between 60 and 160 years old—Dominio de Atauta set about reviving these parcels and vinifying them with modern precision and strict organic principles. Today the estate is regarded as one of the key standard‑bearers for terroir‑driven Ribera del Duero, known for its parcel‑specific wines that rank among the finest Tempranillos in Spain and, increasingly, on the world stage. La Mala stands at the apex of this vision, showcasing the singular personality of one of the valley’s most remarkable micro‑sites.\u003c\/p\u003e","brand":"Dominio de Atauta","offers":[{"title":"Default Title","offer_id":54251861410129,"sku":"GCW-AMIC-16240654","price":145.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/2012_Dominio_de_Atauta_La_Mala_1_f227aef2-dde7-4331-a62c-a6ad608605bd.png?v=1783441928","url":"https:\/\/bottlehero.com\/products\/2016-dominio-de-atauta-la-mala","provider":"Bottle Hero","version":"1.0","type":"link"}