Atlántida

The grapes are harvested by hand at night so that they arrive as fresh as possible at the winery where 90% of the grapes with stems and 10% destemmed are placed in a wooden vat. The grapes are pumped over twice a day and pumped over twice a day. It is macerated for 28 days, pressed and transferred to 500-litre French oak barrels of 1st and 2nd year, aged for 1 year and then transferred to barrels of 225 litres of 3rd and 4th use for a further 16 months. The vineyard where the grapes for Atlántida come from is the Balbaína vineyard, which is the vineyard closest to the sea in Jerez. The grapes used for Atlántida come from the vineyards on a hill with the purest albariza (a type of white sandy soil) where it emerges, and with more influence from the sea. Traditionally from this vineyard came the finos and manzanillas which were the freshest soils and gave a good end of maturation, had less alcohol content and respected the acidity more.