LA MALA 2016

La máxima expresión de la mineralidad en el Valle de Atauta

La Mala con caja de madera

La Mala represents a perfect balance between the delicacy of the tannin that comes from 60 cm of poor soil and the power that the 10 cm of clay provides it before the roots dig into the limestone rock.

BUY

Before La Mala

and now the good one

Desde los tiempos donde un viñedo bueno era el que más uvas producía, los viticultores del Valle de Atauta se referían, a la viña de este paraje como “La Mala”.
Ahora, la búsqueda de la calidad y de la esencia es para Dominio de Atauta el único camino. Y es por eso que desde 2002 “La Mala” es para nosotros “la buena”.

La Mala

of La Mala

La Mala se compone de 0,70 hectáreas de viñas distribuidas en 10 micro-parcelas con las que elaboramos nuestro Dominio de Atauta La Mala. El 100% de las uvas producidas en el paraje de “La Mala” son elaboradas por Dominio de Atauta.

La Mala 3

The shallowest soil

En superficie, 60 cm de arena pobre y suelta proporcionan una gran sedosidad en la boca.
10 cm de arcilla roja se encargan de darle carácter y estructura. La roca madre de caliza descompuesta aporta frescura y una sensación de mineralizad caliza (tiza) que hacen de “La Mala” un vino especial y único.

La Mala 4

A climate that favors slow ripening

La gran amplitud térmica hace que la maduración se produzca lentamente.
La localización del Valle de Atauta lo sitúa entre los más ventosos de la Ribera del Duero lo, que contribuye a mejorar las condiciones sanitarias del viñedo.

VINTAGES

The usual late bud break in the Atauta Valley left without consequences the intense frosts at the end of April, which considerably reduced the production of Ribera del Duero, so 2017 was an excellent year in the Atauta Valley, impeccable from a sanitary point of view. 2017 is the perfect balance between concentration, freshness and elegance. One of the great vintages of Dominio de Atauta.
Double selection (clusters and berries) at the entrance of the winery. Vinification is carried out with indiginous yeast in open stainless steel vats with a capacity of 1000L; delicate plunging was performed. Malolactic fermentation is carried out in stainless steel vats.
Black cherry colour.

This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices.

It has a smooth and aromatic mid-palate accompanied by a tannin with an ultra fine granular texture. Good acidity and balance.

A total of 881 bottles of La Mala 2017 have been bottled.

Wine Advocate: 96

Tim Atkin: 97

Wine Spectator: 95

Guía Peñín: 95

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes particularly those that contain meat such as rabbit paellas, rice blood sausage and dishes flavored with black truffle.

Testing Note La Mala 2017

 

2016 is one of the great vintages of Ribera del Duero in recent years. Quantity and quality in equal parts. An autumn and a winter with abundant rains filled the soil with water reserves.
Optimum conditions provoked a great budding, predicting, as finally happened, a great harvest characterized by great maturity and balance.

 

Double selection (clusters and berries) at the entrance of the winery. Vinification is carried out with indigenous yeast in open stainless steel vats with a capacity of 1000L; delicate plunging was performed. Malolactic fermentation is carried out in stainless steel vats.

Black cherry colour.
This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary, and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices. It has a smooth and aromatic mid-palate accompanied by a tannin with an ultra-fine granular texture. Good acidity and balance. ​

A total of 881 bottles of La Mala 2016 have been bottled.

Wine Advocate: 95

Tim Atkin: 96

James Sucling: 95

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes, particularly those containing meat such as rabbit paellas, rice blood sausage and dishes flavoured with black truffle.

Tasting notes La Mala 2016

We must take into account the good distribution of precipitation throughout the cycle. Regarding temperatures, we can speak of a mild winter since the averages and maximums were at values ​​that can be considered normal. The result has been grapes with intense aromas of red fruits, and a very fresh and lively acidity. We can talk about a very good harvest in terms of quantity and quality of the grapes.

Double selection (clusters and berries) at the point of entry
to the winery. Vinification carried out with local yeast in open stainless steel
vats with a capacity of 1000 l; plunging was performed. Malolactic
fermentation is carried out in stainless steel vats.

Black cherry colour.

This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices.

It has a smooth and aromatic mid-palate accompanied by a tannin with a fine granular texture. Good acidity and balance.

A total of 837 bottles of La Mala 2014 have been bottled.

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes particularly those that contain meat such as rabbit paellas, rice blood sausage and dishes flavored with black truffle.

La Mala 2014 Tasting Sheet

AÑADAS

The usual late bud break in the Atauta Valley left without consequences the intense frosts at the end of April, which considerably reduced the production of Ribera del Duero, so 2017 was an excellent year in the Atauta Valley, impeccable from a sanitary point of view. 2017 is the perfect balance between concentration, freshness and elegance. One of the great vintages of Dominio de Atauta.
Double selection (clusters and berries) at the entrance of the winery. Vinification is carried out with indiginous yeast in open stainless steel vats with a capacity of 1000L; delicate plunging was performed. Malolactic fermentation is carried out in stainless steel vats.
Black cherry colour.

This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices.

It has a smooth and aromatic mid-palate accompanied by a tannin with an ultra fine granular texture. Good acidity and balance.

A total of 881 bottles of La Mala 2017 have been bottled.

Wine Advocate: 96

Tim Atkin: 97

Wine Spectator: 95

Guía Peñín: 95

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes particularly those that contain meat such as rabbit paellas, rice blood sausage and dishes flavored with black truffle.

Testing Note La Mala 2017

 

2016 is one of the great vintages of Ribera del Duero in recent years. Quantity and quality in equal parts. An autumn and a winter with abundant rains filled the soil with water reserves.
Optimum conditions provoked a great budding, predicting, as finally happened, a great harvest characterized by great maturity and balance.

 

Double selection (clusters and berries) at the entrance of the winery. Vinification is carried out with indigenous yeast in open stainless steel vats with a capacity of 1000L; delicate plunging was performed. Malolactic fermentation is carried out in stainless steel vats.

Black cherry colour.
This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary, and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices. It has a smooth and aromatic mid-palate accompanied by a tannin with an ultra-fine granular texture. Good acidity and balance. ​

A total of 881 bottles of La Mala 2016 have been bottled.

Wine Advocate: 95

Tim Atkin: 96

James Sucling: 95

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes, particularly those containing meat such as rabbit paellas, rice blood sausage and dishes flavoured with black truffle.

Tasting notes La Mala 2016

We must take into account the good distribution of precipitation throughout the cycle. Regarding temperatures, we can speak of a mild winter since the averages and maximums were at values ​​that can be considered normal. The result has been grapes with intense aromas of red fruits, and a very fresh and lively acidity. We can talk about a very good harvest in terms of quantity and quality of the grapes.

Double selection (clusters and berries) at the point of entry
to the winery. Vinification carried out with local yeast in open stainless steel
vats with a capacity of 1000 l; plunging was performed. Malolactic
fermentation is carried out in stainless steel vats.

Black cherry colour.

This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices.

It has a smooth and aromatic mid-palate accompanied by a tannin with a fine granular texture. Good acidity and balance.

A total of 837 bottles of La Mala 2014 have been bottled.

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes particularly those that contain meat such as rabbit paellas, rice blood sausage and dishes flavored with black truffle.

La Mala 2014 Tasting Sheet

La habitual brotación tardía del valle de Atauta dejó sin consecuencias las intensas heladas de finales de abril, que mermaron considerablemente la producción de la Ribera del Duero, por lo que 2013 fue año excelente en el Valle de Atauta, impecable desde un punto sanitario.

El año 2013 es el punto perfecto entre concentración, frescura y elegancia. Una de las grandes añadas para los vinos de Dominio de Atauta.

Tras una triple selección de parcelas, racimos y uvas se encubó por gravedad en 3 pequeños depósitos de acero inoxidable.

Tras 6 días de maceración en frío a temperatura inferior a 10°C y 2 bazuqueos diarios, fermentó con sus propias levaduras durante 11 días a una temperatura máxima de 27°C adaptando diariamente el número de bazuqueos a sus necesidades.

Finalizada la fermentación alcohólica, maceró 15 días con sus pieles buscando el punto justo de estructura. Fermentación maloláctica y crianza durante 16 meses en barrica de roble francés de segundo uso.

Color cereza picota.

De gran intensidad aromática La Mala destaca por su mineralidad en forma de aromas de polvo de tiza blanca que se combina la perfección con aromas de plantas aromáticas, lavanda, romero, manzanilla combinada con frutos del bosque rojos y negros maduros y ligeras notas especiadas.

De ataque y desarrollo elegante en la boca tiene un final potente donde vuelve a sentirse la mineralidad propia de La Mala.

De La Mala 2017 se han embotellado un total de 881 botellas. 

Wine Advocate: 96

Tim Atkin: 97

Wine Spectator: 95

Guía Peñín: 95

Guía Gourmets: 97

Carnes blancas, asados de cordero o cabrito en particular, mollejas y setas, arroces particularmente aquellos que contengan carne como paellas de conejo, morcilla de arroz y platos aromatizados de trufa negra.

Ficha de Cata La Mala 2017

AÑADAS

The usual late bud break in the Atauta Valley left without consequences the intense frosts at the end of April, which considerably reduced the production of Ribera del Duero, so 2017 was an excellent year in the Atauta Valley, impeccable from a sanitary point of view. 2017 is the perfect balance between concentration, freshness and elegance. One of the great vintages of Dominio de Atauta.
Double selection (clusters and berries) at the entrance of the winery. Vinification is carried out with indiginous yeast in open stainless steel vats with a capacity of 1000L; delicate plunging was performed. Malolactic fermentation is carried out in stainless steel vats.
Black cherry colour.

This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices.

It has a smooth and aromatic mid-palate accompanied by a tannin with an ultra fine granular texture. Good acidity and balance.

A total of 881 bottles of La Mala 2017 have been bottled.

Wine Advocate: 96

Tim Atkin: 97

Wine Spectator: 95

Guía Peñín: 95

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes particularly those that contain meat such as rabbit paellas, rice blood sausage and dishes flavored with black truffle.

Testing Note La Mala 2017

 

2016 is one of the great vintages of Ribera del Duero in recent years. Quantity and quality in equal parts. An autumn and a winter with abundant rains filled the soil with water reserves.
Optimum conditions provoked a great budding, predicting, as finally happened, a great harvest characterized by great maturity and balance.

 

Double selection (clusters and berries) at the entrance of the winery. Vinification is carried out with indigenous yeast in open stainless steel vats with a capacity of 1000L; delicate plunging was performed. Malolactic fermentation is carried out in stainless steel vats.

Black cherry colour.
This is an aromatic wine with a wide variety of aromas of herbs, such as lavender, rosemary, and camomile, combined with ripe red and black forest fruit and slight hints of coffee and spices. It has a smooth and aromatic mid-palate accompanied by a tannin with an ultra-fine granular texture. Good acidity and balance. ​

A total of 881 bottles of La Mala 2016 have been bottled.

Wine Advocate: 95

Tim Atkin: 96

James Sucling: 95

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes, particularly those containing meat such as rabbit paellas, rice blood sausage and dishes flavoured with black truffle.

Tasting notes La Mala 2016

Dominio de Atauta La Mala es un ejemplo de compromiso con un patrimonio vitícola único y fruto de un encomiable esfuerzo personal sostenido y apoyado por una bodega cada día más enamorada del valle sobre el que se asienta.

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COOKIE CONFIGURATION

CENTRAL OFFICE:
CTRA. MORCUERA s/n · 42345 · ATAUTA · SORIA
T. +34 975 351 349

CENTRAL OFFICE: CTRA. MORCUERA s/n · 42345 · ATAUTA · SORIA T. +34 975 351 349

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COOKIE CONFIGURATION

CONOCER

CENTRAL OFFICE:
CTRA. MORCUERA s/n · 42345 · ATAUTA · SORIA
T. +34 975 351 349

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