Atalaque

SINGLE-PLOT WINES FROM 120-YEAR-OLD VINES IN THE SIERRA DE GREDOS

History

This is my personal commitment to the Sierra de Gredos.

Driven by the search for new landscapes to craft unique wines, I came across the vineyards of Santi Peña, a local winegrower. That’s when I fell in love with several plots his family had cultivated for generations. Fate brought us together at just the right time to save some vines—up to 120 years old—from being uprooted. Today, we manage them, and they’ve shown exceptional quality since our very first vintage together.

Atalaque is a single-vineyard wine project.

Currently, we manage three vineyard plots: El Horcajo, La Peraleda, and Las Cárcavas, featuring Garnacha vines between 70 and 120 years old, along with Muscat à Petits Grains and Albillo Real. The winemaking philosophy here follows a true Burgundian style—light, elegant, and subtle Garnachas—while staying deeply rooted in expressing the identity of the region.

Viticulture

The Atalaque vineyards are located in Fuensalida and Méntrida, at the foothills of the Sierra de Gredos. This is a place with ideal conditions in terms of climate, altitude, and soil, perfect for producing elegant, delicate wines supported by exceptional structure.

Our vineyard work is divided by plot to preserve each one’s unique identity to the fullest.

We manage them with total respect, allowing these up-to-120-year-old bush-trained vines—planted on their own roots in sandy soils where phylloxera hasn’t been able to survive—to continue giving their best year after year.

Winemaking

In the winery, our sole aim is to showcase each of the three plots individually. After a meticulous selection in the vineyard and again in the winery, we ferment each plot separately in small stainless steel tanks.

We use very gentle extraction to preserve subtlety, sometimes including stems to add the tannic structure needed for later barrel aging.

Aging is done in French oak barrels, generally of several uses and with extra fine grain, to preserve the full integrity of the fruit and gently introduce oxygen over long periods.