After picking, the grapes are left exposed to the sun in order to concentrate sugar content before being taken to the winery. Fermentation is halted by fortifying the wine to maintain the natural sugars. Subsequently the Solera ageing process begins.
The current cask is the evolution of the Tintilla launched in 2001. Since then this cask has remained sealed with sealing wax, and no wine has been drawn or replenished. Over a period of more than fifteen years of static ageing, twenty arrobas have been lost through evaporation, giving the wine an unparalleled concentration.
Intense, deep ebony with a marked iodine rim. Very aromatic, notes of chemist’s, iodine and liquorice against a roasted coffee background. Surprising mouth combining sweet and bitter flavours. Notes of black liquorice and roasted coffee appear again, leaving a bitter finish.
17.5 %
25Years
Very Sweet
We recommend you enjoy it at a leisurely pace, taking the time to appreciate how the wine’s aromas and sensations evolve.
Serve at 10 – 12ºC
Wines aged in remote places of the winery, in a very limited number of casks, with extremely limited bottlings. Unique and very special wines, which have acquired personalities and characteristics that will hardly repeat themselves. This range is made up of true enological gems, not only because of their characteristics and old age, but also because of the unrepeatable conditions in which they have been aged.
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