Bodega Manuel Aragon ‘El Neto’ Amontillado Sherry, Andalucia, Spain

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 offlorin very old barrels in a bodega located just 800 meters from the Gulf of Cdiz. The wine is then fortified to 18% and aged a further 12 years oxidatively. Manuel Aragn runs the scales in the traditional way, moving the wine through the solera manually, without mechanical pumps, utilizing gravity and the traditional tools of thecanoa,jarra,sifn, androcador. It is cold stabilized and very lightly fined with bentonite before bottling.