La Bota de Fino Amontillado 124

Equipo Navazos is the selection project that seeks out exceptional individual butts and soleras and bottles them with minimal intervention. This La Bota release comes from Montilla-Moriles, the Andalusian region inland from Jerez where the hot continental climate and chalky albero soils ripen Pedro Ximénez fully. The wine spends fifteen years under flor, the living veil of yeast that ages it biologically, consuming sugar and oxygen to leave it bone dry while protecting it from browning. Fifteen years is exceptionally long under flor. As the veil thins with time the wine begins to take on oxidative character, the point where a fino crosses towards amontillado, gaining body and nutty depth while keeping the sharp tension of biological ageing. The wine is naturally dry. The colour is deep gold towards amber. The nose is intense and pungent, with almond, hazelnut and orange peel. The palate is dry and concentrated, with roasted nut, brine, caramel and a long, savoury, umami finish. Serve cool at 12 to 14 degrees in a copita or white-wine glass. It suits cured meats, hard cheese and savoury dishes.