BodegaManuelAragon‘ElNeto’AmontilladoSherry,Andalucia,Spain

<p>Vinification – During harvest, grapes are hand-picked in small baskets, directly pressed, and then fermented spontaneously with native yeasts in stainless steel at low temperature. After fortification to 15% ABV with neutral grape spirits, Amontillado El Neto spends five years aging biologically under a continuous veil of <i>flor</i> in very old barrels in a bodega located just 800 meters from the Gulf of Cádiz. The wine is then fortified to 18% and aged a further 12 years oxidatively. Manuel Aragón runs the scales in the traditional way, moving the wine through the solera manually, without mechanical pumps, utilizing gravity and the traditional tools of the <i>canoa,</i> <i>jarra</i>, <i>sifón</i>, and <i>rocíador</i>. It is cold stabilized and very lightly fined with bentonite before bottling.</p>