Gutiérrez Colosía Fino sherry
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Body: fairly light. A fortified wine.
Sweetness: dry. Fino is always dry.
Acidity: medium. From .
Aromas: orchard fruit, typical of
Made: fino and manzanilla age under a layer of yeast (flor)
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Log inThis Fino is the aperitif sherry par excellence. This Fino has a Manzanilla character due to its location on the banks of the Guadelete River. Due to geographical reasons, the term Manzanilla may not be used. The sherry comes from a Solera of 4 years. In the glass, the sherry is pale yellow and sparkling. Floral, fresh, salty touch, fresh almond and vine. The first taste contact is fruity but bone-dry with a structure that (because of its youthfulness) has a wine-like character. Subtle acid structure, coherent and flawless. Not comparable with the Fino's in wholesale distribution that are all too often oxidized.
Gutiérrez Colosía has its vineyards mainly on albariza soils in Jerez Superior (Balbaina Alta, Balbaina Baja and Los Tercios), these are the typical bright white colored soils. Albariza consists of more than 60% lime (calcium carbonate, a remnant from the oligocene - 33 to 23 million years ago - when this area was completely covered with water). When it rains, the soil turns into a thick paste. But when the sun comes through, the soil dries out to a smooth and reflective crust that retains moisture and protects the vines. In contrast to the large mass of sherry wineries, this is a small-scale house with an emphasis on just quality. Authentic with a more than excellent value4money
Character
The wine
- 100%
Origin
Bottle
Wine features
Deze bleekgele Fino toont bloemige frisheid met een zilte toets, verse amandel, beendroge fruitigheid en een loepzuivere, subtiele zurenstructuur die net dat vineuze randje van een jonge sherry geeft. Dankzij die ziltige frisheid en strakke droogte snijdt hij prachtig door de rijke texturen van tonijn en schelp- en schaaldieren; denk aan tonijn tataki of licht gegrilde tonijn met een sojaglazuur, sashimi of ceviche waarbij de sherry het umami en de zeeachtige smaken versterkt, en gestoomde of gegrilde sint-jakobsschelpen en gamba’s die van zijn zoutigheid profiteren. Als borrel werkt hij uitstekend bij gepekelde of gezouten snacks zoals oesters, ingelegde olijven of amandelen, die het droge, frisse karakter extra tot leven brengen.
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