Grape Viticulture Harvest

GRAPE AL ESTATE WINES ESTATE AL C 100% Palomino Fino VITICULTURE JEREZ-CARRAS 45 years old goblet-trained vines with a 5000 kg/h production-rate growing on Barajuela type of Albariza soil with laminar marl layers similar to a deck of cards. HARVEST Grapes hand-picking is carried out on several stages over a period of two months based on different ripeness level and purpose. During August green less rated grapes are picked and set for distillation to produce a Sherry Brandy. On early September fully ripe grapes are picked and carefully spread out on the ground to undergo the ‘asoleo’ process. Time of sun exposure will be of 6-7 hours for grapes set for Fino making and approx. 24-48 hours for Oloroso. WINE TASTING NOTES | FINO VINIFICATION OloROSO | WINE TASTING NOTES Deep yodized and fresh LA BARAJUELA Grape clusters are LA BARAJUELA The bouquet displays a wide balsamic ocean notes, soy accurately selected citrus and peppery aromas sauce and curry aromas according to their including fenugreek, walnuts, intermingled with ripe walnuts. ripeness and crushed on a curry and maple syrup. basket press with a limited VINIFICATION The rich soil of El Corregidor 35% rate of must-output. The palate is savory with a wide vineyard provides a deep savory Without any racking the grape Grape clusters are and long finish showing the and peppery palate as well as a juice is then set directly into accurately selected unique features of Carrascal- bitter long finish. american oak casks to undergo according to their El Corregidor estate. the natural fermentation untill ripeness and crushed December. on a basket press with a limited 35% rate of must-output. WINE PAIRING In February after racking wine WINE PAIRING off the lees wines are classified Without any racking the grape Green apple, apricots, according to their purpose, juice is then set directly into Almands, black tea, Angelica asparagus, black tea, whether is Fino or Oloroso american oak casks to undergo root, chinese cinnamon, butter, cheese, cinammon, sherry. the natural fermentation untill coconut, coffee, curry, dates, citric fruits, milk, coconut, December. figues, tobacco leafs, maple coriander, lavander, mint, In the case of La Barajuela syrup, fenugreek seeds, juniper, corn syrup, grapes, Fino biological maturing In February after racking wine Japanese sake, smoked food, mushrooms, walnuts, olives, system, despite adopting the off the lees wines are classified soy sauce, tokai aszú, vanilla, peach, rise, cured ham. sherry common way, casks according to their purpose, walnuts. are filled almost completely in whether is Fino or Oloroso order to limit the yeast-layer sherry. action while enphasising soil- WINE SERVING related primary aromas of In the case of La Barajuela WINE SERVING TEMPERATURE the outstanding vineyard of El Oloroso, despite adopting the TEMPERATURE Corregidor estate. traditional oxidative technique, 15ºC casks are filled completely in 15ºC During the aging process order to undergo a more gentle every single cask is monitored oxidation process preserving UNIT QUANTITY individually and partially the original character of UNIT QUANTITY drained or filled according Palomino Fino white grapes. 750ml bottle to the relevant yeast-layer 6-bottles box features and impact on wine 750ml bottle aromas. 6-bottles box.

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