6 Day Wine and Gastronomy Tour of Northern Spain
We are offering the best experience focus on Wine & Gastronomy of Northern Spain partnering with local tour guides in order to show these regions combining history, be...
Structure
Drinking window
Best 12 to 35 years from vintage.
vintage12 yrs35 yrs37 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
What it pairs with
-
Whole roasted Soria lamb
This wine's power calls for the richest expression of the region's most signature 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.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- 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.
- 2005: La Mala first vintage produced from the most exceptional single plot at Atauta
Facts
- Producer
- Dominio de Atauta · visiting guide
- 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
When should I drink La Mala?
Drink 12-35 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with La Mala?
Whole roasted Soria lamb is the canonical pairing. Other strong matches include Wild boar braised with black truffle and Aged Torta del Casar or Manchego Viejo. This wine's power calls for the richest expression of the region's most signature ingredient.
What grapes are in La Mala?
The blend is Tinto Fino (100%). The wine is classified as DO Ribera del Duero.
Tags
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