The Wine
Altos de la Hoya is made exclusively from old, ungrafted vines. It is certainly a phenomenal value, but also shows the breed and restraint that are the hallmarks of great wine. The vineyard already yielded fruit with tremendous aromatics and deft balance, and was loath to hide that with flashy winemaking or cosmetic oak. Fermentation proceeds slowly with indigenous yeasts, and macerations can last over 30 days. Malolactic fermentation can last throughout the winter months, and then the wine is transferred to wood for aging. Early Altos vintages were raised in used barrels from Burgundy but – inspired by producers in Bandol - he has slowly shifted to large wooden vats for his élévage. The first release came in 2000 and with each passing year, the family has striven to hone the wine’s personality, and to give a clearer voice to their viticultural heritage.
Tasting notes
Sandy soil and ungrafted vines that provides the wine with a rich perfume; the latter layers on depth and complexity.
Ageing Potential: 2-5 years