Fino Classic

Originating from the prestigious Andalusian region of Jerez de la Frontera, this Fino comes from vineyards located primarily around Jerez and Sanlúcar de Barrameda, on white chalk soils known as albariza. These highly calcareous soils, close to the Atlantic Ocean, benefit from a warm climate tempered by sea breezes. The maritime influence and the albariza's high water retention capacity allow for a slow and even ripening of the grapes, resulting in dry, saline wines of great finesse, typical of the Jerez triangle.

Made from Palomino grapes grown on the albarizas of Jerez, this Fino is produced according to the traditional Andalusian method: the must ferments in vats before being fortified, then the wine is aged under a veil of yeasts in a solera and criaderas system, in American oak barrels, for several years in order to develop its saline finesse, its tension and its characteristic aromas of dried fruit and dried flowers.

This wine reveals notes of fresh almond , hazelnut , and marzipan , complemented by saline and mineral touches, as well as delicate floral nuances of chamomile and white blossom. Iodine and slightly yeasty accents from aging under a veil of yeast are also perceptible. On the palate, the texture is very dry and taut, driven by a lively acidity, with a slender structure, great savoriness, and a long, clean, and mouthwatering finish.

The history of wine in Spain is so ancient that no one really knows who first brought the vines to the region. By the time the Phoenicians arrived some 3,000 years ago and founded the present-day cities of Cádiz and Jerez, viticulture was already well established, and Spanish wines were widely traded throughout the Mediterranean and North Africa. You could say that Spain is a winemaking miracle. After years on the sidelines of the world of fine wines, it is now a major player. Investment and ambition in vineyards and wineries are resulting in increasingly rich, complex (often high in alcohol), and spicy reds that are gaining popularity with international consumers. Proud to have more land dedicated to vines than any other country, Spain is only now beginning to capitalize on this resource in a consistent way. Spain is a chaotic jumble of regions and subregions, much like its landscape is a chaotic jumble of incredibly rugged scenery. A glance at a map reveals the climatic diversity among Spain's many wine regions, from the lush, green vineyards of Galicia on the northern Atlantic coast to the parched vineyards of the southeastern Mediterranean. Spain's saving grace for viticulture is the average altitude of its vineyards, which is over 600 meters. Many Spanish vineyards are thus able to produce grapes with good color and acidity simply because nighttime temperatures are relatively low and the grapes don't ripen until after a sufficiently long growing season. But there is a real treasure trove to be found for those willing to dig, and now that a class of connoisseurs has developed in Spain, all sorts of ambitious investors have done their part to change the image of Spanish wine. Today, a new generation of winemakers has quietly begun to craft spectacular wines and experiment with grape varieties that would have been unthinkable not so long ago. Wine remains an important commodity and an integral part of Spanish culture.