La Inglesa Fino Pasado

La Inglesa, in the D.O. Montilla-Moriles, make this Fino Pasado from Pedro Ximénez grown in the region. A Fino Pasado is a Fino that has aged longer than usual, to the point where the veil of flor begins to weaken and thin. In the early years the flor is dense and active, feeding on the wine's sugars and shielding it from air. As it ages and the yeast layer weakens, the wine starts to take on a touch of the oxidative character of an Amontillado while keeping the saline, dry backbone of a Fino. This wine spends sixteen years under flor through the criaderas and soleras system, longer than a standard Fino, which is what gives it that transitional depth. The colour is pale to light gold. The nose is sharp and delicate, with clear almond, fresh bread dough and a savoury note. The palate is exceptionally dry, with nutty depth, a saline tang and a long, clean finish. Serve well chilled in a white-wine glass. It suits olives, almonds, cured ham, fried fish and shellfish.