Production
The Verdejo and Palomino Fino grapes are hand-picked, and pressed in a historic vertical press dating back to 1900. The must undergoes spontaneous fermentation using the natural yeasts present in the grapes. After fermentation it's fortified using white wine spirit to add 2-3º additional alcohol prior to ageing. It naturally develops flor, typically during spring, and once this dissipates the oxidative 'criadera' process resumes each year. This is when a proportion of wine (saca) is removed from the end of a whole series of butts (criaderas) and is replaced proportionately along the line, so that the wine released each year is identical. The process takes place in winery's cool underground cellars at La Seca.
Tasting notes
Pronounced 'rancio' aromas - oxidative and nutty with underlying dried fruit notes. The palate is complex and structured, yet fine, with savoury and saline characters.
