Equipo Navazos La Bota de Fino Amontillado no 45
75 cl
/
15.5% ABV Vol
A Fino on its first steps toward becoming an Amontillado, a wine traditionally labeled by winemakers and connoisseurs as Fino Amontillado—no matter how unfavorable the current legislation seems to be toward this ancient category. This is an old wine that expresses like no other, through the action of time, the stunning chalky soils of the best Pedro Ximénez vineyards in the Montilla ridge. Slight Caramel character, showing oxidation. Triggering point for a wine to be on its way towards an amontillado.
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Equipo Navazos La Bota de Fino Amontillado no 45
€45.00
Ex Tax: €36.58
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
The nose shows very complex aromas, with some menthol accented hints
Palate
Colour
Fact Sheet
Fluid
75 cl
Grape Variety
Amontillado
Alcohol %
15.5% ABV
Style
Fortified
Estate/Producer
Equipo Navazos
Country
Spain
Region/AOC
D.O Jerez-Xeres
Vintage
Solera Aged
Making Techniques
Closure
Cork
Cellaring/Ageing Potential
Solero Ageing
Awards and/or Press Quotes
Robert Parker 96 Points
'The NV La Bota de Fino 45 is from Montilla-Moriles, produced with Pedro Ximenez grapes aged under flor for a very long time (maybe close to 15 years) on its way to becoming an Amontillado (it would be called Fino Amontillado if such a category existed), sourced from the Perez Barquero winery. It displays a deep golden color and a nose of yeast, chalk and bread, showing its age, with a hint of caramel and roasted nuts. In the palate it has a slight rusticity, supple and saline, very long, ending dry. It reminds me of some Manzanillas Pasadas from them. A superb' unique wine. Drink 2013-2018.'
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.
Customer Reviews
Customer Reviews
