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Showing 1 to 6 of 6 (1 Pages)

Buy Wine from Aalto

AALTO winery, an emblem of prestige in Ribera del Duero, Spain, began its journey in February 1999. Founded by Mariano García and Javier Zaccagnini, its aim was to create a wine of unique personality and high quality, reflecting the diversity of different villages. In 2006, the Masaveu and Nozaleda families joined the project, bringing experience and stability, which consolidated the winery until today.

Initially, AALTO wines were made in rented facilities in Roa, Burgos, until 2004. Later, they moved to a new winery in Quintanilla de Arriba, Valladolid, on a 15-hectare plot. The first phase of this winery was completed in 2005, and a second phase, dedicated to the more social part, was finished in 2016. The modern, minimalist design of the winery blends harmoniously into the characteristic landscape of the Ribera del Duero.
Winemaker Mariano García Fernández, born in Valbuena de Duero, is a key figure at AALTO. With studies at the Escuela de la Vid y el Vino in Madrid, Mariano made his first vintage in 1968 at Vega Sicilia, where he was technical director for 30 years. In 1999, he co-founded Bodegas AALTO and has been its technical director ever since. His philosophy of minimal intervention and maximum respect for the grape seeks to express the terroir of each plot to the maximum, combining power and structure with elegance and complexity.

Vineyards

AALTO currently controls 130 hectares of old Tinto Fino vines, spread over more than 200 plots in 9 municipalities of the Duero Designation of Origin. These vineyards, ranging in age from 40 to 100 years old, are characterised by their low yields and exceptional quality. The diversity of altitudes and climates in each municipality results in different optimal ripening dates, and each vineyard is harvested individually.
The soils of the vineyards vary significantly: from clay-limestone in Quintanilla de Arriba and La Aguilera, to sandy soils in Fresnillo and Valbuena de Duero. In Moradillo, the soils are stony with stones of fluvial and glacial origin, while in Baños de Valdearados, the soils are deep and varied. Piñel de Abajo has clay soils and La Horra-Roa combines clay loam soils with sedimentary gravel.

Philosophy

The winemaking philosophy at AALTO is based on three fundamental principles: the use of old Tinto Fino vines, a wide range of terroirs in nine villages in Ribera del Duero, and Mariano García's experience in viticulture and oenology. The diversity of soils in his vineyards, which include clay-limestone, iron clay, sand, sandstone, glacial rock, silt and alluvial, brings a unique complexity to his wines.
Work in the vineyards is entirely manual, with a focus on maintaining low yields. Harvesting is also manual, and the grapes are transported in small crates to the winery, where they are sorted and cooled before fermentation. Fermentations are carried out by parcel in stainless steel, cement or wooden tanks, specifically designed by Mariano. The maceration is gentle, with regular pumping over for a good extraction of fruit without harsh or bitter tannins. The wines are racked by gravity into French and American oak barrels in a cool underground cellar.
The final blends are decided by the performance of each plot in each vintage, rather than by a selection of barrels. The main cuvée, known as Aalto, uses 30-70% new oak, while the rest is aged in second and third use barrels. A small selection of fruit from the best vineyards is bottled separately as Aalto PS (Pagos Seleccionados), which is aged entirely in new French oak and has a slightly longer ageing period.
This combination of tradition, innovation and respect for the terroir makes AALTO a leading winery in Ribera del Duero, producing wines that are a true reflection of their origin and the passion and experience of their creators.

Showing 1 to 6 of 6 (1 Pages)

Buy Wine from Aalto

AALTO winery, an emblem of prestige in Ribera del Duero, Spain, began its journey in February 1999. Founded by Mariano García and Javier Zaccagnini, its aim was to create a wine of unique personality and high quality, reflecting the diversity of different villages. In 2006, the Masaveu and Nozaleda families joined the project, bringing experience and stability, which consolidated the winery until today.

Initially, AALTO wines were made in rented facilities in Roa, Burgos, until 2004. Later, they moved to a new winery in Quintanilla de Arriba, Valladolid, on a 15-hectare plot. The first phase of this winery was completed in 2005, and a second phase, dedicated to the more social part, was finished in 2016. The modern, minimalist design of the winery blends harmoniously into the characteristic landscape of the Ribera del Duero.
Winemaker Mariano García Fernández, born in Valbuena de Duero, is a key figure at AALTO. With studies at the Escuela de la Vid y el Vino in Madrid, Mariano made his first vintage in 1968 at Vega Sicilia, where he was technical director for 30 years. In 1999, he co-founded Bodegas AALTO and has been its technical director ever since. His philosophy of minimal intervention and maximum respect for the grape seeks to express the terroir of each plot to the maximum, combining power and structure with elegance and complexity.

Vineyards

AALTO currently controls 130 hectares of old Tinto Fino vines, spread over more than 200 plots in 9 municipalities of the Duero Designation of Origin. These vineyards, ranging in age from 40 to 100 years old, are characterised by their low yields and exceptional quality. The diversity of altitudes and climates in each municipality results in different optimal ripening dates, and each vineyard is harvested individually.
The soils of the vineyards vary significantly: from clay-limestone in Quintanilla de Arriba and La Aguilera, to sandy soils in Fresnillo and Valbuena de Duero. In Moradillo, the soils are stony with stones of fluvial and glacial origin, while in Baños de Valdearados, the soils are deep and varied. Piñel de Abajo has clay soils and La Horra-Roa combines clay loam soils with sedimentary gravel.

Philosophy

The winemaking philosophy at AALTO is based on three fundamental principles: the use of old Tinto Fino vines, a wide range of terroirs in nine villages in Ribera del Duero, and Mariano García's experience in viticulture and oenology. The diversity of soils in his vineyards, which include clay-limestone, iron clay, sand, sandstone, glacial rock, silt and alluvial, brings a unique complexity to his wines.
Work in the vineyards is entirely manual, with a focus on maintaining low yields. Harvesting is also manual, and the grapes are transported in small crates to the winery, where they are sorted and cooled before fermentation. Fermentations are carried out by parcel in stainless steel, cement or wooden tanks, specifically designed by Mariano. The maceration is gentle, with regular pumping over for a good extraction of fruit without harsh or bitter tannins. The wines are racked by gravity into French and American oak barrels in a cool underground cellar.
The final blends are decided by the performance of each plot in each vintage, rather than by a selection of barrels. The main cuvée, known as Aalto, uses 30-70% new oak, while the rest is aged in second and third use barrels. A small selection of fruit from the best vineyards is bottled separately as Aalto PS (Pagos Seleccionados), which is aged entirely in new French oak and has a slightly longer ageing period.
This combination of tradition, innovation and respect for the terroir makes AALTO a leading winery in Ribera del Duero, producing wines that are a true reflection of their origin and the passion and experience of their creators.