Strictly hand- picked and invariably brought to us in due and correct boxes provided in advance by a series of mule trains!
Pressing is effected in a suitably historic vertical press that dates back to 1900. The musts are totally natural and therefore cloudy, and fermentation kicks off naturally by virtue of the yeasts in/on the skins. Following fermentation, the finished wine is fortified with white wine spirit in order to achieve 2 or 3 extra degrees of alcohol prior to its ageing. As per the above, the wine develops a natural flor, usually around springtime, and, once this has dissipated, the ageing /oxidative/criadera process resumes as per each year in the cool cellars of our old underground bodega in La Seca. The ‘mother’ solera of Adorado dates back to 1967, but our first saca was only in 2018 when we took the decision to reactivate this formidable style.
The wine is simply as it is, with no clarification or filtration.
Amber and old gold.
True and typically rancio in style in a generous, nutty, full flavoured oxidative style akin perhaps to the once upon a time dry amontillado styles of Jerez only more up-front and significantly less refined with underlying notes of dried fruits.
Brimming with diverse flavours and sensations, this is a very fine, balanced and rounded offering with structure, saline notes and complexity. Depending on your taste, it’s either everything or nothing. You choose – it’s simply Adorado.