Classic fino sherry from the traditional Gutierrez Colosia family farm.
Terroir, production method and maturation: The grapes are lightly crushed, after which the juice is fermented with the help of neutral yeasts. The basic wine is concentrated with pure alcohol to about 15–16 percent. The wine is then pumped into oak barrels. A yeast layer about 5 millimeters thick forms on the surface of the wine, which is called flor. Flor protects the wine from oxidation and gives the wine its unique character. During the three years of solera aging in American oak barrels, young base wine is added to the wine a few times to keep the flor yeast alive. After maturation, pure alcohol is added to the wine, so that the alcohol content increases by 15%.
Usage: As an aperitif or as an accompaniment to tapas and small bites.
Description: A typical aroma brought by biological ripening, with green apple and almond. The dry and intense taste is salty, and in addition to the flavors brought by the yeast keto, you can distinguish light apple, pear and a little chamomile.