Diatomist is the name given to those who master the art of diatom arrangement. Diatoms are single cell algae that create complex glass shells around themselves. 5 million years ago Jerez was under water which explains the unique and exceptional soil rich in diatom fossils.

These hidden microscopic marvels are essential for the vines to thrive in a hot climate with dry summers and sporadic heavy rainfall. The soils’ porosity locks in the moisture providing essential water reserves for the vines to thrive during the long and sunny growing-season. In fact, the quality of the soil can be quantified by its diatoms.

We love fresh, floral and fruit driven wine. All our biologically aged wine can be traced back to the soil where the grapes were grown. Our barrel-aged range is made up of carefully selected botas chosen for their freshness in harmony with tertiary flavours. Diatomists are part of a new movement of growers realigning the focus away from the bodega back to the soil and distinct terroirs.

SOTOVELO, a groundbreaking white wine from Palomino grapes, from Balbaina in El Puerto de Santa Maria, Jerez.

Using the unique process traditionally used to create fino, we develop our wine for 8 months beneath a veil of flor (a light covering of yeasts) in wooden barrels, acquiring notes of almond and toasted bread along with saline and mineral undertones combined with the citrus, green apple and nectarine fruitiness of the Palomino variety.

Our Single Pago range consists of bottles sourced from a particular vineyard within the Appellation of Jerez. We recognise that every pago imparts its own character on the grapes and the final bottle. All things can be measured by the sum of its parts, Diatomists’ believe in this maxim and work with growers focused on producing the best fruit as a true expression of their soil.

Our Singular Bota range consists of carefully selected barrels from the cavernous bodegas in Jerez. We look for characterful barrel-aged wines which are balanced and harmonious: fruit and acidity, providing much needed freshness, along-side tertiary flavours. Selected from individual, numbered botas requiring extensive tastings, our goal is to find the liquid that clearly reflects the grapes’ journey from soil to solera.