FICHA TÉCNICA VINO FONDILLÓN 50 YEARS
|Bright amber colour with hints of mahogany. Very powerful, classic nose, exuberant bouquet of aged Monastrell, a hundred-year-old American oak, ancient wild oak. Extremely fragrant with aromas of old furniture and antique oak, varnish and hints of sea kelp. Hints of honey. The final touches are smoky and salty, always harking back to hints of old vestry and old wood, very pleasant memories of toffee, coffee, tobacco, carob, fig bread and roasted almonds. Moderately pacified, with hints of caramel and mocha. A pleasant combination, not too sweet, smooth and full-bodied, somewhere between a slight acid tang and a touch of heat on initial contact. It moves around at ease in the centre of the mouth giving off notes between caramel and liquorice, memories of nuts and passes conforming to its dryness and a flavour that lingers eternally in the mouth. Powerful on the palate, concentrated and intense, the alcohol is perfectly integrated, with an elegant and complex ending.
|Monastrell grapes from very, south-facing old goblet-pruned vines.
|Best served for a significant appetiser before a meal and over a relaxed dessert at a temperature of 16/18ºC. Serve in a medium-sized white glass, preferably a wine-tasting glass. Fondillón is a perfect wine for drinking on its own, in the evening while reflecting on life, reading a good book or listening to music by the fire, while rain or snow falls gently outside. Like any good wine in a delicate, short drink, it is unbeatable with a late-afternoon snack, while putting the world to rights with friends and philosophizing on life’s pleasures. In a restaurant it can be offered before or after lunch or dinner, with the first appetiser or with dessert or coffee.
|Age Of Vines
|Monastrell, rocky limestone soil, white and poor.
|600 metres above sea level.
|Approximately 1 kg per vine.
|Hand-selected over-ripened Monastrell grapes. De-stemming, fermentation for 3 weeks with frequent pump-over. End of fermentation with 16/18 degrees of alcohol and 30 grams of residual sugar content. Racked and aged for 50 years in 1,730-litre old American oak barrels during which, and as a result of evaporation in such a dry climate, the wine will reach an alcohol content of 22.5% without any pump-over or fortification.
|Its after-taste, between fine woods and nutty notes, invite a pairing like a brownie, cookies, cakes, nougat flavour ice cream, an almond cake or a cheeseboard of blue cheeses and long-cured hard cheeses. It goes perfectly with the rustic biscuits, almond and walnut cake, almond lard cakes, firewater rolls, sequillos, perusas and toñas from Monóvar and with soft almond nougats and almond brittle.
El Fondillón is also a highly recommended aperitif wine as its slightly sweet taste contrast pleasantly with salted foods and all manner of Almadraba catches: tuna roe, salt-cured tuna, tuna, dried cod and, needless to say, with pan-fried almonds sprinkled with sea salt. The latest most revolutionary and daring pairings propose grilled lobster, crayfish, prawns and shrimp with salt flakes.
|The bottle should be stored upright and under ideal conditions it will keep perfectly for decades. Once opened and for greater convenience, it can be sealed with the glass top included in the luxury box.
|94 points. Guía Peñín 2018.
93 points. Robert Parker’s Wine Advocate.
Spanish Food Award: The best wine 2020