An old fino in old school bottle (I am trying to work out the fan technique) this has been eight years under flor and minimally treated en route to the bottle – en rama and from the first saca of this year.

The colour is super dark – nearly a fino amontillado – but absolutely clear and a tinge of brown where there might have been green. On the nose there is yeast – dough – maybe a bit of apples and caramel. Then on the palate it is strong, salty, yeasty, with definite yeast flavours that last ages – not as much of the caramel and maybe I was imagining it.

Really tasty – just that bit more elegant than the fino en rama before.