Granero Fino

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 those 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 grapes are 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 saw 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 how the process has developed, we have already decided which way to go with each boot: if it goes to 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, in short, more elegant enter the breeding system: “The overboard enters the first hatchery to refresh After the first 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 ”.

It is, therefore, a dynamic aging system in which the wine gradually becomes oxygenated as it passes from one cask to another. That time that the wine spends under the flower veil and in the wood is what gives the most outstanding organoleptic characteristics in the final product. As we can see, this type of wine needs a lot of time and great dedication: “Every 15 or 20 days we have to look at the boots one by one with the venencia in case there is a problem, such as the flower having stopped in a boot, or that a flower has to be grafted from one boot to another, etc. And they are jobs that are not mechanical: this type of winemaking is life, ”says Sebastián proudly.

All work has an objective, and in this case, those responsible for the winery have it very clear: “We want the wine to transmit what we are. We do not look for serious, fat wines, but rather we seek to convey joy, sun, warmth ... And when this wine is drunk at its temperature, that is, at about 8 or 10 degrees, it is a pleasant experience and sympathy is being transmitted. Fino Granero speaks from you to you.