Oloroso en Rama 2012

Bodegas Williams & Humbert (hentet 17. okt. 2026): Oloroso en Rama 2012 – produktside (producentens tekst): Home > Vintage Collection > Oloroso en Rama 2012 Oloroso en Rama 2012 Oloroso from the June 2023 saca – D.O. Jerez – Xérès – Sherry Number of bottles produced: Limited. Type of grape: Palomino Vineyards: Pago Añina and Carrascal (Jerez Superior) Old age: Jerez wine aged statically for 10 years in 500L American oak barrels. Alcohol content: 21% Vol Tasting notes Serving Suggestions Information Ratings Tasting note To the senses: Golden color, aromatic complexity, elegant and refined. On the palate, it presents notes of light tobacco and dried fruits. Juan José Mesa Winemaker View profiles Serving Suggestions As an aperitif with aged cheese, nuts, blue cheese, soft cheese, foie gras, red meats, spicy dishes, ice cream, citrus fruits, red fruits, and pastries in general. Serve between 12º and 14º temperature. Supplementary information Oloroso Vintage 2012 Production: For this Oloroso, free-run must from the 2012 harvest was selected. After controlled fermentation and subsequent lees settling, it was fortified to 18º, thus beginning the oxidative aging. Vintage characteristics: Climate: Very dry and warm year, low rainfall (398L/m2) Characteristics: 30% lower production. A wine with high concentration and minerality. Vintage System Production: Unlike traditional Sherry wines, aged through the “Solera and Criaderas” system, these vintage wines age statically. For their production, musts from old vines in the Pagos de Añina and/or Carrascal are selected and fortified to 15º for biological aging, or to 18º for oxidative aging. These wines are monitored during their aging, during which no intervention is made until the time of selection for bottling. In contrast 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. These wines reflect the harvest of the year and its particular climatic conditions, as well as the peculiar evolution of each during its static aging.