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La Bota 93 de Manzanilla “Navazos”

75cl / 15% Vol
La Bota 93 de Manzanilla “Navazos”

The ninth release of La Bota de Manzanilla de Equipo Navazos, this is sourced from the same soleras as No.71 and has an estimated average age of seven years.

Demonstrating a well-settled and balanced profile with a salty and cheerful vibrancy, this is an unbeatable match on the dinner table. It is strongly recommended that it is tried with dishes from the Spanish seafood tradition: mackerel potatoes, tuna stew, oven preparations and boiled shellfish; and international cuisine: toro sashimi, marinated herrings, mussels. It has been bottled after only the slightest filtration in order to preserve its genuine character and its deep golden color with green hues as if straight from the butt.

Best served at about 9/11ºC.

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La Bota 93 de Manzanilla “Navazos”
La Bota 93 de Manzanilla “Navazos”
€40.00
Ex Tax: €32.52

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Tags: La Bota 93 , de Manzanilla , Navazos , Equipo Navazos
Product Details
Fact Sheet
Fluid 75cl
Grape Variety Palomino Fino
Alcohol % 15%
FAQs

Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.

Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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