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Equipo Navazos La Bota 58 de Amontillado

75cl / 18.5% Vol
Equipo Navazos La Bota 58 de Amontillado

The approximate age of this wine is 22 years. Sourced from wine stocks owned by Rainera P. Marín in the 1980s. Their labelling was quite confusing and classified as “Manzanilla Pasada” and combines several styles from the third criadera of Amontillado “M. Pda.” all the way to the little shrine of 1/3 “M. Pda. Viejísima”, including solera 1/10 “M. Pda. Vieja”. Equipo Navazos selected wine from the deepest butts and livened them up by adding unfortified manzanilla pasada, in order to create an amontillado solera that was slightly over 100-butt strong and located at third and fourth in one same row. La Bota 61 consists of 15 of these butts, carefully selected for “their superior freshness as well as intense notes of aromatic herbs, baked sweet potato, and caramel.” The resulting blend is a perfect amontillado, extremely dry, long, serious, complex, and still deliciously drinkable. The additional three years of age compared with the previous release of this wine (La Bota de Amontillado 37) can be appreciated in terms of additional complexity and maturity.

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Equipo Navazos La Bota 58 de Amontillado
Equipo Navazos La Bota 58 de Amontillado
€56.00
Ex Tax: €45.53

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Product Details
Fact Sheet
Fluid 75cl
Alcohol % 18.5%
Estate/Producer Equipo Navazos
Country Spain
Region/AOC Jerez
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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