My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Net weight:
Alvear Fino C.B. is a dry fortified-style wine produced by Bodegas Alvear , the oldest winery in Andalusia, founded in 1729. It is a classic example of Montilla-Moriles , where Finos are made from Pedro Ximénez instead of Palomino, giving them a slightly different expression.
The wine is made from musts naturally rich in sugar, which ferment to the required alcohol level without fortification. It is then aged under a flor yeast layer using the traditional solera system for several years in American oak casks.
On the nose it shows classic fino aromas of raw almonds, yeast, fresh bread and saline notes , with subtle herbal hints. On the palate it is very dry, light and elegant , with a clean texture and a persistent finish marked by nutty flavours.
It is best served well chilled as an aperitif , pairing perfectly with Iberian ham, seafood, fried fish and tapas , where its freshness and salinity enhance the food.
Net weight:
Alvear Fino C.B. is a dry fortified-style wine produced by Bodegas Alvear , the oldest winery in Andalusia, founded in 1729. It is a classic example of Montilla-Moriles , where Finos are made from Pedro Ximénez instead of Palomino, giving them a slightly different expression.
The wine is made from musts naturally rich in sugar, which ferment to the required alcohol level without fortification. It is then aged under a flor yeast layer using the traditional solera system for several years in American oak casks.
On the nose it shows classic fino aromas of raw almonds, yeast, fresh bread and saline notes , with subtle herbal hints. On the palate it is very dry, light and elegant , with a clean texture and a persistent finish marked by nutty flavours.
It is best served well chilled as an aperitif , pairing perfectly with Iberian ham, seafood, fried fish and tapas , where its freshness and salinity enhance the food.
