Bodegas Toro Albala Marques de Poley Fino Pasado En Rama 15 Anos

A richer Fino, which undergoes some years of oxidative ageing as the flor weakens

Pedro Ximénez

$57.00

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Tree Fruit, Mineral, and Pepper / Spice, 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
Tapas, Charcuterie, Mature Cheeses

ASIAN FOOD PAIRING
Curry Chicken Rice, Braised Pig Trotters

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 Pasado En Rama 15 Anos

Taste Profile: Old gold with copper and greenish reflections. Intense and piercing aroma. The biological ageing smells such as almond and yeasts, merge together with hazelnut and toasted aromas from the oxidative ageing. Dry and enveloping entry, mineral and saline sensations. A complex and elegant wine.

Winemaking Process:This wine is obtained after 15 years of biological ageing through the criaderas and solera system. In the last years, the veil of flor begins to weaken. Then, the oxidative ageing begins, which makes it rich in complexity and elegance.

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