Bodega y Vinedos Attis
The Fariña family decided to formally incorporate Bodega & Vinedos Attis in the year 2000, after years of purchasing small parcels of vineyards in their home region of Pontevedra. In 2011 they inaugurated a new, modernized facility and hired oenologist-winemaker (and longtime WC friend) Jean-François Hébrard. Jean-Francois provided both counsel on ecological cultivation in the vineyards and technical advice for the winemaking. Now one of the few certified organic wineries in Galicia, Bodegas Attis has continued to hone their minimal approach in the cellar while producing approachable, everyday wines.
Grapes are hand-harvested and sorted, destemmed by hand to avoid any damage/oxidation, then moved by gravity into a pneumatic press. The alcoholic fermentation is initiated by the process called “pie de cuba” or pied de cuve. Fermentation is temperature-controlled and takes place in a combination of stainless steel and wood barrels. Once fermentation is complete, the wine is aged on the lees for 4 months in tank, then clarified and cold stabilized before being filtered for bottling.