Alvear, Montilla-Moriles Fino En Rama (2012) 750ml

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Varietal : Pedro Ximénez.
Winemaking : The Pedro Ximénez grapes are pressed in a pneumatic membrane press, and the temperature controlled fermentation takes place first in stainless steel, and is completed in concrete tanks. Due to the abundance of natural sugars that are accumulated during the ripening process, the wine will reach 15% alcohol naturally, without the necessity of adding any extra alcohol. This is the key to Alvear’s Fino and Amontillado, and the intensity of their Oloroso.
Ageing : The wine is transferred to 512L American oak barrels for several years. In the case of Alvear’s Fino en Rama, the participation of indigenous, wild yeast is fundamental, as they form a lightly colored film on the surface of the wine in barrel called “velo en flor.” The barrels are only filled 2/3 of the total volume, and the humidity and temperature of the cellar are closely controlled, to promote the development of the flor. The flor is responsible for developing characteristic aromatics and flavors. “En Rama” refers to the fact that the wine is unblended, unstabilized, and is aged statically in barrel, not in a solera

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