Fino Granero En Rama

As always, to understand a wine we have to first stop at its context.

Chiclana's climate is very warm and its proximity to the sea gives rise to a night dew that brings freshness and salinity. The land is typical of the area, that is, the albariza. The variety with which the Fino Granero is made is palomino, perfectly adapted to these soil and climate conditions: “this grape does not have a very large aromatic profile, compared to other varieties, but the aging process in oak casks is the one that gives these organoleptic characteristics to our fine ”, points out Sebastián Aragón.

The harvest is usually carried out at the end of August, and once in the winery, the grape is subjected to minimal pressure to extract only the flower must that will serve as the basis for the Fino Granero. This must is fermented and once this process is finished - which is usually around the month of February - it is removed from the lees, the heading is made, that is, its alcoholic content is increased to 15º, in this case. This wine is called sobretablas “because it goes to empty boots, that is, it falls directly on the staves of the boots. A year passes there and after that time it usually happens that there are boots that raise the flower well, others that cost more, others that do not grow ... depending on the process has developed, we have already decided which way to go with each boot: fine, or for amontillado, or for odorous, etc ".

Boots that have developed the flower well and whose content is finer on the nose, cleaner in aroma, softer on the palate and, ultimately, more elegant enter the hatchery system: “The over-table enters to refresh the first hatchery Then, from the first one, wine is passed to the second criadera and later to the solera. This process usually takes between 3 and 4 years. This means that the wine is always very homogenized because we are mixing harvests ”.