La Mala

What it pairs with

• Whole roasted Soria lamb
  This wine's power calls for the richest expression of the region's most iconic ingredient.
• Wild boar braised with black truffle
  Game and truffle earthiness mirror the wine's extreme mineral depth.
• Aged Torta del Casar or Manchego Viejo
  Only the most concentrated Spanish cheeses can match this wine's intensity.

How to serve La Mala

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. Whole roasted Soria lamb, Wild boar braised with black truffle, Aged Torta del Casar or Manchego Viejo. Match the wine's structure to the dish's fat and salt.

History

La Mala is Dominio de Atauta's single-parcel flagship, produced from the estate's most exceptional old-vine plot at Atauta. First produced in 2005, it is the most concentrated expression of the Soria sub-zone's extreme-altitude Tinto Fino.

1. 2005 — La Mala first vintage produced from the most exceptional single plot at Atauta

Facts

Producer

Dominio de Atauta

Grapes

Tinto Fino (100%)

Classification

DO Ribera del Duero

Oak

22 months in new French oak barriques

ABV

14.5%

Price

€100-200 at retail

Drinking window

12-35 from vintage

First vintage

2005

Organic

ORGANIC CERTIFIED

Frequently asked about La Mala

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