Red. sugar <1 g/l
Moriles Alto – quality zone (D.O. Montilla-Moriles).
TYPE OF WINE
Full bodied fino sherry wine.
WINE MAKING PROCESS
The grapes are picked at optimum ripeness (sugar = 255 g/l, ºBe = 13.9), ground, destemming and horizontally pressed from where the juice is taken. Controlled static fermentation at 18º C over 24 hours using local yeast. Biologically maturing over five years under fleur using criadera and solera methods for 8 years.
Straw yellow with greenish highlights, brilliant and clean. Intense and complex aromas, highlighting nuts, herbs and flower yeast. On the palate: balanced with a final lightly bitter taste.
Preferably to be kept in a fridge. Served around 8º C