Jerez Superior, own vineyards in pago de Montealegre.
Type of wine
Biological aging for five years in the solera fina 1/62 subsequent oxidative aging for 7 years in the solera of Amontillado dating from 1926.
The fermentation happens in American oak barrels at around 22°C and 24°C.
Amber with golden background, according to its biological origin.
Salty and sharp notes with hints of coffee, vanilla, and caramel.
Very elegant on the palate, tasty and very persistent with subtle hints of wood and overall a wonderful complexity.
Conservation and recommendations
As “vino en rama” in natural state can produce sediments. Store and serve between 17°C and 22° C (ambient temperature of winery).
90 POINTS WS