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Equipo Navazos Montilla-Moriles La Bota 85 De Fino Amontillado NV 750ml
Case of 6
OUT OF STOCKPre-arrival
Sample image only.Please see Item description for product Information. When ordering, the item shipped will match the product listing if there are any discrepancies. Do not order solely on the label if you feel it does not match product description.
SKU 955317
$316.98/case
$52.83/bottle
Tariffs included
Out of stock
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A Fino that begins its path towards Amontillado, one of those wines that winemakers and connoisseurs have always called Fino Amontillado, no matter how much the current regulations have outlawed this authentic and traditional denomination. A fine old wine, which through the years transmits like few others the dazzling limestone terroir of the best Pedro Ximénez grape vineyards in the Sierra de Montilla and Altos de Moriles.
The Bota de Fino No. 85 “A Fino that goes for Amontillado…” comes from the oldest solera of Fino from the Los Amigos de Pérez Barquero Winery, a set of sixty-three vessels located in third, of which this time we have had the privilege of selecting fifteen that we consider especially expressive. The solera was in a moment of balance, perhaps with more evident notes of Amontillamiento than in the previous edition we made of this same wine (La Bota no. 45), but also with a marked biological character. As on previous occasions, we have chosen those boots that most clearly exhibit that fine vintage character. This is corroborated by an alcohol content of 16%.
This is a truly old Fino, with an estimated average age of around 12-14 years, in which the flower is already weak and dark. In several aspects, this wine is the Cordoban equivalent of La Bota de Manzanilla Pasada from EQUIPO NAVAZOS, of course with its own personality inherent to the differences in terroir, caste and winery culture between Sanlúcar and Montilla.
Sherry is a fortified wine produced under strict Denomination of Origin (DO) regulations in the Jerez region of southern Spain. It must be made within the Sherry Triangle, which includes Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. The primary grape used is Palomino for dry styles, while Pedro Ximénez (PX) and Moscatel are used for sweeter sherries.
Sherry undergoes a unique aging process, often using the solera system, a fractional blending method that ensures consistency over time. It ranges from bone dry to intensely sweet, with styles like:
Fino & Manzanilla – Crisp, delicate, and aged under flor (a protective layer of yeast).
Amontillado – Aged under flor, then exposed to oxygen, developing a nutty, richer profile.
Oloroso – Fully oxidized, dark, and full-bodied with deep caramel and spice notes.
Pedro Ximénez (PX) – Lusciously sweet with flavors of raisins, figs, and molasses.
Sherry offers a wide range of flavors, from almonds and citrus in dry styles to caramelized dried fruits in sweet varieties. It is enjoyed as an aperitif, paired with food, or in cocktails, showcasing its remarkable depth and complexity.
Country
Spain
Ever since the Phoenicians and Romans brought their knowledge of vine cultivation to Spanish soils, the country's culture has grown alongside wine production, with wine being a vital part of Spanish identity and Spanish traditions. Each region of Spain has a wine quite distinct from the others, and it is produced by smallholders and families as much as it is by large companies and established wineries. From the relatively mild and lush regions of La Rioja to the arid plateaus that surround Madrid, grapes are grown in abundance for the now booming Spanish wine industry, and new laws and regulations have recently been put in place to keep the country's standards high. By combining traditional practices with modern technology, Spanish wineries are continuing to produce distinctive wines of great character, flavor and aroma, with the focus shifting in recent decades to quality over quantity.
