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Poley Fino del Lagar 10 Años is a fortified wine from D.O. Montilla-Moriles made by Bodegas Toro Albalá from Pedro Ximénez grapes from vineyards grown on albariza soils. After fermentation, the wine undergoes biological aging under a veil of flor for an average of 10 years , following the traditional system of criaderas and soleras, which gives it depth, complexity and a strong personality.
In the glass it has an attractive straw yellow color with golden reflections. The nose offers an intense and sharp profile, with aromas of almond and hazelnut, breadcrumbs and yeast , accompanied by subtle vegetal notes and hints of dried herbs. The palate is dry, elegant and very balanced , with a silky texture, a pleasant salinity and a long finish with a slight bitterness characteristic of the great long-aged finos.
A complex and refined fino, perfect to enjoy as an aperitif or to accompany Iberian ham, seafood, fish, preserves or Mediterranean cuisine , where its freshness and saline character enhance the flavors of the dish.
Poley Fino del Lagar 10 Años is a fortified wine from D.O. Montilla-Moriles made by Bodegas Toro Albalá from Pedro Ximénez grapes from vineyards grown on albariza soils. After fermentation, the wine undergoes biological aging under a veil of flor for an average of 10 years , following the traditional system of criaderas and soleras, which gives it depth, complexity and a strong personality.
In the glass it has an attractive straw yellow color with golden reflections. The nose offers an intense and sharp profile, with aromas of almond and hazelnut, breadcrumbs and yeast , accompanied by subtle vegetal notes and hints of dried herbs. The palate is dry, elegant and very balanced , with a silky texture, a pleasant salinity and a long finish with a slight bitterness characteristic of the great long-aged finos.
A complex and refined fino, perfect to enjoy as an aperitif or to accompany Iberian ham, seafood, fish, preserves or Mediterranean cuisine , where its freshness and saline character enhance the flavors of the dish.