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. 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 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.
Aromatically the wine is mineral driven with dark berries, floral notes, and a hint of Chinese five-spice. The palate is bold with flavors of ripe black raspberries, tart cherries, spice-cake and a lingering note of blood oranges with silken tannins.