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Lustau 3 en Rama Fino del Puerto 2019 50cl

 
2019
91

Wees de eerste om dit product te beoordelen

Lustau 3 en Rama Fino del Puerto 2019 50cl

100% Palomino Fino.

The Wine Advocat:

"My favorite from the three unfiltered Finos, the NV 3 en Rama Fino del Puerto is aged in El Puerto de Santamaría and like all the 3 en Rama range is bottled unfiltered and un-fined, with a deep, slightly cloudy golden color and a powerful, pungent nose of brine, iodine and a zesty palate with penetrating flavors of hay, straw and olives. It has good stuffing."

Luis Gutierrez

"Bringing en rama sherry to the market is one of the most exciting recent developments in the sherry industry. Essentially rama means branch and en rama would be translated as on the vine or figuratively: raw. That’s exactly what it is: raw sherry, in its natural state, straight from the cask (or rather: the closest possible to straight from the cask). It only applies to biologically aged sherries. Unfortunately sherry wines as a whole, and Fino and Manzanilla in particular, usually undergo excessively heavy filtering and clarifying. This is the result of the consumer’s preference for clear, pale, light wines that go well with food, and the producer’s quest for more stable and consistent wines that have longer shelf lifes. This filtering process is taking out flor residues and impurities, but a lot of colour and flavour as well. The only way to try this kind of raw sherry would be in Andalucia at one of the Bodegas or stores that sell sherry in bulk. Slowly though, the industry is realizing that there’s a growing consumer interest for a more genuine style of sherry that hasn’t been modified by a series of pre-bottling manipulations. The problem with biologically aged sherry wines is of course the risk of bottling particles of flor and the possibility of re-activating them in the bottle. To take away this risk, most producers seem to have taken the path of activated carbon, a material with a high internal porosity, hence a large internal surface area which will absorb even the smallest microparticles. When done very aggressively, it will basically turn your wine into water. For sherry wines though, a minimal filtration (using plate filters or the traditional egg-white) or a brief cold stabilization will suffice to take away this risk. In reality en rama sherries still undergo minimal clarification, but they find a much better balance with retaining the essential flavouring and colouring molecules and only taking away the biggest, solid particles. A truly raw wine, bottled without any filtering whatsoever, would turn brown and go bad after a mere two weeks. You could say en rama is the best possible compromise between required stability and desired flavour intensity. The wine can still be slightly cloudy but in a way that’s the essence of biological ageing."

by Ruben

24,84

Lustau 3 en Rama Fino del Puerto 2019 50cl

Inhoud in cl 50
Alcohol % 15.0
Druivensoort Palomino
Wijnstreek Jerez-Xeres-Sherry-Manzanilla de Sanlucar Debarrameda DO
Wijnhuis Emilio Lustau
Smaakprofiel Sherry: droog
€ 24,84 € 20,53 excl. btw

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100% Palomino Fino.

The Wine Advocat:

"My favorite from the three unfiltered Finos, the NV 3 en Rama Fino del Puerto is aged in El Puerto de Santamaría and like all the 3 en Rama range is bottled unfiltered and un-fined, with a deep, slightly cloudy golden color and a powerful, pungent nose of brine, iodine and a zesty palate with penetrating flavors of hay, straw and olives. It has good stuffing."

Luis Gutierrez

"Bringing en rama sherry to the market is one of the most exciting recent developments in the sherry industry. Essentially rama means branch and en rama would be translated as on the vine or figuratively: raw. That’s exactly what it is: raw sherry, in its natural state, straight from the cask (or rather: the closest possible to straight from the cask). It only applies to biologically aged sherries. Unfortunately sherry wines as a whole, and Fino and Manzanilla in particular, usually undergo excessively heavy filtering and clarifying. This is the result of the consumer’s preference for clear, pale, light wines that go well with food, and the producer’s quest for more stable and consistent wines that have longer shelf lifes. This filtering process is taking out flor residues and impurities, but a lot of colour and flavour as well. The only way to try this kind of raw sherry would be in Andalucia at one of the Bodegas or stores that sell sherry in bulk. Slowly though, the industry is realizing that there’s a growing consumer interest for a more genuine style of sherry that hasn’t been modified by a series of pre-bottling manipulations. The problem with biologically aged sherry wines is of course the risk of bottling particles of flor and the possibility of re-activating them in the bottle. To take away this risk, most producers seem to have taken the path of activated carbon, a material with a high internal porosity, hence a large internal surface area which will absorb even the smallest microparticles. When done very aggressively, it will basically turn your wine into water. For sherry wines though, a minimal filtration (using plate filters or the traditional egg-white) or a brief cold stabilization will suffice to take away this risk. In reality en rama sherries still undergo minimal clarification, but they find a much better balance with retaining the essential flavouring and colouring molecules and only taking away the biggest, solid particles. A truly raw wine, bottled without any filtering whatsoever, would turn brown and go bad after a mere two weeks. You could say en rama is the best possible compromise between required stability and desired flavour intensity. The wine can still be slightly cloudy but in a way that’s the essence of biological ageing."

by Ruben

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