Atlantida is a dry red wine made in Cadiz, most famous for the fortified sherry wines of Jerez. Made from the nearly extinct Tintilla grape variety, which is an ancient variety most similar to Tinta Miuda from Portugal, and also likened to the more famous Graciano of Rioja. These Tintilla grapes are grown in a single vineyard of one hectare (2.47 acres) called Pago de Bilbaina. The soil is pure white chalk called albariza.
Harvest is done by hand at night to obtain utmost freshness. The grapes are then brought to the winery where they are fermented in oak vats with 90% whole cluster fermentation and 10% de-stemmed. They endure two daily rackings and two pump-overs during the course of a 28-day maceration. Next, the grapes are pressed and the juice is passed to 500 liters of 1-2 year-old French oak, where it spends one year. Finally, it is transferred to 3-4 year-old 225 liter barrels for 16 months, where it rests before bottling.
The single parcel where the Atlántida is grown is called Pago Balbaína. Brushing against the sea, it is one of the Jerez’s most coastal vineyards, one with a pure white albariza soil. The grapes of this parcel were historically destined for Manzanilla and Fino due to their fresher maturation, lower alcohol and clean acidity. The unique albariza soil of this vineyard consists predominantly of chalk and clay, one of the richest raw materials within the vast vineyard of Spain, and suited perfectly for the climatic conditions of Cádiz.
This dense soil retains an enormous amount of moisture from the heavy rainfalls (600 liters on average) in autumn and winter and later keeps the vines hydrated during the hot, arid summer months.