Bodegas Aalto was officially created in 1998 by Mariano García and Javier Zacagnini, both linked for decades to Castilla Leon wines. From its first vintage, which was immediately and positively received by the public and international critics, Aalto has revolutionized the Spanish wine scene. For a long time it was assumed that commercial success would be fleeting because of its rapid ascent but the seriousness of the work, the quality of the wines and the care and experience brought by the trio of oenologists (Jose Carlos Garcia Vega, Antonio Moral and Mariano García himself) have made Aalto a modern classic with a legion of fans whose expectations are never disappointed year after year.
Intense red hue, very opaque and bright. With remarkable density, it stains the glass and shows fine legs.
Instantly bursting with aromas. Smoky and noble oak aromas leap out at first. Touches of balsamic hidden in the very distinct black fruit.
Powerful, with red currants, black plums and new oak. Very creamy, surprising elegance. Excellent acidity on the finish making it go on forever.
Aalto PS stands for “Pagos Selecicionados” and as such, this wine is not exclusively tied to one terroir. Its composition is purely Tempranillo from Ribera but its origin can vary depending on the quality of each vintage because the selected “Pagos” (or plots) can come from any of the 42 hectares that the bodega controls and which shapes its final “soul”. Aalto PS has been produced nine times since 2000 as the 2002 and 2007 vintages were omitted due to poor quality. In the case of the wine recently tasted, we can only add that the 2010 is without doubt an exceptional “PS”, produced from old vines growing in clay soils in the La Horra, La Aguilera and Fresnillo vineyards, aged 22 months in new French barrels, transforming it into a powerful, elegant wine which is velvety on the palate with powerfully longevity, to be enjoyed over the next twenty years. Remembering one of the first pairings from the time it was created at the start of the last decade, why not try it with a magnificent pigeon with basmati rice.