Made from Vijiriega, a nearly extinct indigenous variety in Jerez, Atlántida Blanco is a history project, a wine that tells the story of a time in winemaking history that is long past. Intensely expressive of the terroir of Cádiz and completely unique, Atlántida Blanco is a reach back in time.

     The single parcel where the Atlántida is grown is called Pago Añina. Brushing against the sea, it is one of the Jerez’s most coastal vineyards, one with a pure white albariza soil. The grapes of this parcel were historically destined for Manzanilla and Fino due to their fresher maturation, lower alcohol and clean acidity. The unique albariza soil of this vineyard consists predominantly of chalk and clay, one of the richest raw materials within the vast vineyard of Spain, and suited perfectly for the climatic conditions of Cádiz. This dense soil retains an enormous amount of moisture from the heavy rainfalls (650 liters on average) in autumn and winter and later keeps the vines hydrated during the hot, arid summer months. The southern climate of Jerez is heavily influenced by the wind and by the sea. There are two dominant winds: the Levante and the Poniente, which are fundamental in the final period of grape maturation during the months of August and September when the fresh breeze off the water keeps the grapes cool and hydrated. This is also called the Rocío or Blandura, which is the rotation of the late summer, humid winds coming off the Atlantic that gives the grapes the necessary moisture to finish the maturation process.

     A complex, highly perfumed bouquet evokes orange blossom, fresh and dried stone fruits, confit of meyer lemon. On the palate, weighty and lifted all at once, with a startling confluence of mineral, savory and fruit flavors. Juicy tangerine and meyer lemon lead to a savory, floral mid palate, finishing with dusty mineral and a pronounced salinity, no doubt owing to its seaside provenance.