Pedral 2015

from 24x only 28,80  per piece.


Incl. VAT.
(42,67  / 1000 ml)
Bulk PriceQuantity (from)Quantity (to)Price Per Unit
30,40  6 1140,53  / 1000 ml
29,76  12 2339,68  / 1000 ml
28,80  24 38,40  / 1000 ml
Tasting note from dated 20.05.2018, Copyright Christoph Raffelt

Rias Baixas

Information about the wine

2015 is the first vintage of this wine made from the rare Pedral grape variety, autochthonous to the Rias Baixas. There are just 800 bottles of this wine. Pedral, also called Alvarinho Tinto, comes from the Minho border region, where you find the Portuguese Vinho Verde area on the south side and the Spanish Rias Baixas on the north side. The grape variety probably comes from the Vinho Verde appellation Monção, ripens late and is still cultivated on 79 hectares in Spain, but only on 5 hectares in Portugal. Mostly, it is found in the classic pergola cultivation, so also at Attis, where the Pedral grows on granite with sandy-loamy topsoil. After complete destemming and gentle vertical pressing, the wine was fermented spontaneously, followed by malolactic fermentation and aging for twelve months in used 500-liter French oak barrels.


purple red with violet reflexes


Already the nose of this so rare as unusual wine pulls one into its spell and inspires. At first, a deep spiciness is found in connection with the smell of dry wood. In addition, there are lilac, juniper and rosehip. If one wants to compare, the wine reminds of a blood young Volnay from Burgundy.


On the palate, too, this wine is most reminiscent of the aforementioned Burgundy appellation, especially the tannin framework suggests Pinot. The taste is sourly fresh like a cocktail of sour cherries, barberry and red currants, underpinned by a spicy character that seems a little uncouth at first but quickly smooths out. This red is taut and lean with a slight saltiness reminiscent of the nearby sea, plus silky in texture. The blend of refreshingly tart fruit and precise tannin makes it very present on the palate. This is a wonderful example for the inspiring uniqueness and class of almost forgotten varieties, which could have their great hour just now, when freshness and acidity in red wine are appreciated again.

Food recommendations by Christoph Raffelt

  • Polbo á feira, boiled octopus with oil, pimento and potatoes
  • Grilled swordfish steak with parsley roots
  • Jacket potatoes with olive oil and chive cream


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Alcohol content

12.5% Vol.

Residual sweetness



Contains sulphur, albumin or gelatin


6,8 g/l

Drinking temperature



Attis Bodegas y Viñedos, Morouzos, 16 D-Dena, 36968 Meaño / Spain