Bodegas Toro Albala Marques de Poley Amontillado En Rama 35 Anos

A unique oxidative wine, like no other.

$130.00

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Pepper / Spice, Mineral, Concentrated / Preserved Fruit, and Preserved Fruit, Smokey, Sweet Spice, and Reductive & Oxidative Nuttiness

BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%): High (More than 14%)

Origin: Andalucia (Montilla-Moriles & More), Spain

Grape Varietals:

Winemaking:

Fortification

Maturation: Solera Aging Oak Barrels

Awards:

WESTERN FOOD PAIRING
Asparagus & artichoke dishes. Oxtail stew, tuna tartar

ASIAN FOOD PAIRING
Hot plate venison, Braised pig trotters & organs. Claypot liver

Bodegas Toro Albalá

Toro Albalá is a family winery with a centennial history, where the pass of years and the know-how had the last said. Time, silence, vintage wines that express each harvest’s essence like unique artisanal gems. Today, Antonio Sánchez is the head

Description

Bodegas Toro Albalá Marques de Poley Amontillado Solera 35

This extremely old wine proceeds from the winery’s foundational Solera, when José María Toro Albalá began to produce wines in Lagar del Carmen, in 1922

Grape Varietals & Region: 100% Pedro Ximenez from Montilla-Moriles

Taste Profile: Amber and, when shaken, it tints the glass with a beautiful range of copper tones. Very intense, spicy and noble woods in still glass, leading to a glaze touch and fine pastry notes. A saline and fresh background aroma accompanies memories of raisined fruits. Dry and sharp entry, saline and mineral. Elegant and enlengthened bitter finish with noble wood aromatic hints. High persistency of aromas and tastes.

Winemaking Process: After an ageing of 10 years under a veil of flor in American oak butts, the veil begins to weaken and lose its protection, allowing the start of a long oxidative ageing

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity

Oxidative Wines

A wine that is deliberately exposed to oxygen, usually as a result of open fermentors, or using porous vessel like oak barrels or Georgian amphorae. These wines tend to exhibit more nutty, dried fruit & saline notes, and typically have a darker color to them