WINEMAKING METHOD
Harvest is carried out by hand in 20kg crates at the beginning of September, with a potential alcoholic content of 14%. The grape is de-stemmed and before pressing a pre-fermentative skin maceration is carried out. After the wine is decanted into isothermal tanks, fermentation begins at a controlled temperature of 16-18ºC.
Fermentation is then delayed at a density of 1.040, equal to 100 g/l of natural sugars. Ethanol is added to 15% of volume to then be moved to barrels for aging by the Solera fractional blending system.
WINE-TASTING CHARACTERISTICS Appearance Iodized Amber and brilliant. Nose Dried overripe fruits, raisins with an aromatic herbal background. Palate: Easily enjoyed, not at all cloying. Concentrated. Its clean aromas spread around the palate.
FOOD PAIRING
Desserts and strong-flavoured blue cheeses. For after-dining conversation, accompanied by aromatic coffees.
CULTURAL
The wine bears the name of Ana Brito, born in el Grifo in 1881, the same year as our soleras.
