Winemaking Method:
A coupage or blending of traditional wines of 1956, 1970 and 1997 vintages (normally the most recent vintage is shown on the label) creates a sweet solera sherry obtained from Malvasia grapes harvested when very mature and partially dried away from the vine. Fermentation takes place in barrels and is delayed by the addition of wine alcohol, in order to achieve an alcoholic content of approximately 15% and a natural residual sugar content of between 40 and 50 g/l. It remains in the barrel for a long period of oxidation. It is a sweet solera sherry.
Basic Principles:
To take full advantage of our older wines (we have 50.000l of different types from 1880 to 1997), using coupage to create wines that used to be made on Lanzarote in the 19th Century, believed to be inherited from the old Canary Sack wines of the Canary Islands in the 17th Century.
Wine-tasting Characteristics:
Appearance: Amber with beautiful orange tones, clear and glossy
Nose: Potent and alcoholic, a combination of grapes, dried fruit, liquorice, orange peel and orange blossom. Complex and persistent.
Palate: An all-enveloping and potent result, fresh and graceful with an agreeable presence, rounded off by a smooth sweetness. Its acidity has a balancing and voluminous effect.
Pairing with Food:
As much an aperitif as a dessert wine, it is suitable for informal gatherings and good company.
