Aalto

What it pairs with

• Roast lamb with garlic
  The wine's ripe fruit and firm tannins stand up to the richness and aromatics of Castilian roast lamb.
• Grilled ribeye
  Dark fruit and cedar complement charred beef fat and protein.
• Aged Idiazabal or Manchego
  Firm Spanish sheep's milk cheeses harmonise with the wine's structure and fruit depth.

How to serve Aalto

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Roast lamb with garlic, Grilled ribeye, Aged Idiazabal or Manchego. Match the wine's structure to the dish's fat and salt.

History

Founded in 1999 by Mariano García, the former longtime winemaker of Vega Sicilia, together with Javier Zaccagnini. Aalto sources fruit from old Tinto Fino vines across several villages and was designed from the outset to showcase French-oak refinement on a Ribera del Duero platform.

1. 1999 — Bodegas Aalto founded by Mariano García and Javier Zaccagnini; first vintage produced

Facts

Producer

Bodegas Aalto

Grapes

Tinto Fino (100%)

Classification

DO Ribera del Duero

Oak

15 months in French oak barriques, 80% new

ABV

14.0%

Price

€25-45 at retail

Drinking window

5-15 from vintage

First vintage

1999

Frequently asked about Aalto

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