Fino Albolea 2012

Bodegas Williams & Humbert (hentet 17. okt. 2026): Fino Albolea 2012 – produktside (producentens tekst): Home > Sherries > Fino Albolea 2012 Fino Albolea 2012 Fino from the July 2022 saca – D.O. Jerez – Xérès – Sherry Number of bottles produced: Limited. Type of grape: Palomino Vineyards: Pago de Añina and Carrascal (Jerez Superior) Old age: Jerez with static aging for 9 years in 600L American oak barrels. Alcohol content: 16.8% Vol Tasting notes Serving Suggestions Information Ratings Tasting note Pale golden color, pungent aromas. On the palate, it is dry, very mineral, elegant, and full-bodied Serve between 6º and 8º temperature. Serving Suggestions Ideal to accompany appetizers such as nuts or olives, pairs perfectly with cold meats, cured fish, salads, seafood, baked or salt-crusted fish, and fried fish, as well as an accompaniment to white meats. Serve between 6º and 8º temperature. Supplementary information Production Unlike traditional Jerez wines, aged through the “Solera and Criaderas” system, these vintage wines age statically. For their production, musts from old vines from Pagos de Añina and/or Carrascal are selected, which are fortified to 15º for biological aging, or to 18º for oxidative aging. These wines are monitored during their aging, in which no intervention is made until the time of selection for bottling. Compared to the homogeneity provided by the Criaderas and Soleras System, in which wines of different ages are methodically blended, each of these wines is unique and special. Wines that reflect the harvest of the year and its particular climatic conditions, as well as the peculiar evolution of each of them during their static aging. Vintage characteristics: Climate: Very dry year – rainfall: 398 mm – and very warm. Characteristics: 30% lower production. Wine with high concentration, minerality, and wildness. Production of Fino de Añada 2012: For the production of this fino in the 2012 harvest, grapes from Pagos de Añina and Carrascal are selected. The obtained free-run must ferments at controlled temperature. After subsequent lees settling, it is fortified to 15.5º and begins its biological aging period in old barrels, naturally developing the flor veil. For this Fino, a selection from Barrels No. 2, No. 7, and No. 12 has been drawn