Bodegas Toro Albala Marques de Poley Fino del Lagar En Rama 10 Anos

Dry and mouth-filling entry, silky and pleasant texture.

Pedro Ximénez

$51.00

Quantity

Learn More

Tree Fruit, Herbaceous, and Mineral, Reductive & Oxidative Nuttiness

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

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

Grape Varietals:

Pedro Ximénez

Winemaking:

Wild yeast and On Lees Ageing

Maturation: Solera Aging Oak Barrels

Awards:

WESTERN FOOD PAIRING
Oysters, charcuterie

ASIAN FOOD PAIRING

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 Albala Marques de Poley Fino del Lagar 10

Taste Profile: Straw-like yellow with golden and greenish reflections. Intense and piercing, almond, hazelnut, and bread crumbs. Moreover, fresh vegetable, hay and olive notes. The smoked and toasted character from the American oak is noticed in addition to liquorice notes, which adds a natural, subtle alcohol and a distinctive touch. Dry and mouth-filling entry, silky and pleasant texture. Persistent bitterness that eventually disappears to make room for an eternal salinity.

Winemaking Process: To produce the Fino Eléctrico del Lagar the best Pedro Ximénez grape musts have been selected and put to a biological ageing under veil of flor, through the criaderas and solera system for a period of 10 years. Alcohol is obtained in a natural way.

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