THE ATOMO PROJECT

Atomo, the brainchild of wine designers Alejandra Ried and Malik El Khoury, combines hidden gems selected from the finest barrels and vintages. We travel the world to bring you a challenging yet joyful expression of each country’s terroirs and cultures through their wines

THEIR IDEA

The idea is to create exceptional wine in a disruptive way. They believe that the best wines are made through blending and that this is where they can add value. When wineries blend, they are limited to the wines they produce and must make the best of what they have. They have decided to remove this limitation by allowing various winemakers to produce wine in their best possible way. They then select the wines they enjoy and blend them together to create an even better wine.

THEIR STORY

Traveling around the world led him to Chile, where he met a remarkable woman—a strong and spirited sommelier with a collaborative spirit. With big dreams and a willingness to break the rules together, they shook up the wine industry in a way that had never been done before. Bringing together wines from great winemakers in Chile marked the beginning of what quickly became an international phenomenon. This excitement continued in Europe, where experts embraced the idea with love and passion, helping them share their work globally. Their next destination was Lebanon, at a time when the country needed it most. They flew to meet the people, understand their culture, explore their soil and terroirs, and taste the magical wines that have been made there since the dawn of time. Meeting and collaborating with nearly every winery in the country, Atomo Lebanon was born, showcasing the fruits of cooperation in a land that was both struggling and resilient. Wine brings joy and love when enjoyed together, but hope and strength when made together. Join them and be part of this revolutionary collaboration across the globe.

THEIR PROCESS

In each country, the process is almost the same: they start by traveling around the country to taste "raw" wines from various wineries, focusing on small producers, micro-terroirs, and small batches. They taste single varietals from multiple vintages that have been vinified and aged in different ways, usually sampling from barrels, but sometimes from amphorae, tanks, concrete eggs, etc. They then select the barrels they believe can be blended together and collect samples. With the samples from all the wineries, they begin blind blending. Once the blend is finalized, they discover the identities of the selected wineries and obtain the necessary liters from each chosen sample. As a tribute to the wineries that provided their best wines for the blend, their names are proudly displayed on the front label so the world knows their contribution.