Aalto

Aalto

Aalto

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Tasting Notes

Awarded Wine Spectator's sixth best wine in the world for 2015! A deep ruby red. On the nose a floral quality emerges, then deeper notes of cherry, raspberry and sweet spice. On the palate, noble spiced liquorice, strawberry and tobacco notes, the velvet tannins supporting flavors that grow in depth and complexity, with dark cherry and mulberry fruit flavors dominating the finish.This is a wine that is a pleasure to drink now, and if properly cellared, will evolve to further complexity and roundness, at least for the next 10 years.

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Aalto Scores Big on Wine Spectator’s Top 10 List

Wine Spectator’s Top Ten Wines of the Year is a must-read list for oenophiles everywhere.  The road to 2015’s Top Ten was a long one, with over 18,000 wines tasted from 63 regions around the world. Nine Spectator tasters spend an estimated 3,600 hours ranking and rating their favorites  — that’s 150 days of straight […]

About the Winery

Aalto

AALTO was created in February 1999 when Mariano Garcia - who had been Vega Sicilia's winemaking director for 30 years - and Javier Zaccagnini - for 6 years head of Ribera del Duero's Consejo Regulador - decided to join their expertise in a very special project: to make a wine that in a space of 15-20 years should reach the quality of the best wines in the world. The 2012 placed sixth on Wine Spectator's Top Wines of 2015.

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Similar Wines

Aalto PS

AALTO PS, being made from a selection of our best vineyards, is always intense, powerful, concentrated and long. This AALTO PS 2011 exhibits a very dark color, staining the glass, and a panoply of aromas: flinty soils, toasted bread, licorice, spices and black fruit. On the palate, its acidity teams up with the alcohol to counterbalance the abundant tannins, resulting in a perfectly structured wine of considerable elegance and finesse. The careful use of new French oak over 22 months has lent an array of sapid tones that enhances the Tempranillo typicity in a great vintage.This wine has a good aging potential and will develop in the bottle for quite a long time, probably 15 to 20 years, if properly cellared.

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