FICHA TÉCNICA VINO FONDILLÓN D.O. ALICANTE

Tasting	Very powerful on the nose, classic, exuberant bouquet of aged Monastrell, hundred-year-old American oak, and very old wild oak. Hints of honey. Its notes are finely smoked and salty, always harking back to those of an old sacristy and ancient timber, very pleasant reminiscences of toffee, coffee, tobacco, carob beans, fig bread and roasted almonds. Moderately running to raisin, with hints of caramel and mocha. A friendly combination, not too sweet but very mild, full on the mouth, between a slight acid tang and little touch of fire on initial contact. It moves around at its ease in the centre of the mouth giving up notes between caramel and liquorice, memories of nuts and dried fruit conforming to its dryness and a flavour that lingers eternally in the mouth. Its flavour enchants and stirs you to try some more.
Variety	Monastrell grapes from old goblet-pruned vines.
Serving/Consumption	Best served before a meal for a significant appetiser and over a relaxed dessert course at a temperature of 14/18oC. Serve in a medium white wine glass (a wine-tasting glass, if possible), and the bottles must be stored in a vertical position. In addition, El Fondillón is an ideal wine for drinking on its own, in the evening as we reflect on life, read a good book or listen to music by the fireplace, while outside the rain or snow falls gently. As with 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.
Age of Vines	80 years old
Soil	Limestone
Altitude	600mts.
Yield	Approximately 1 kg per vine.
Vinification	Hand-selected over-ripened grapes of the Monastrell variety. De-stemming, fermentation for 3 weeks with frequent remontage (pumping over). End of fermentation with 16/18 degrees of alcohol and 30 grams of residual sugar content. Racked and aged for 20 years in 1,730-litre barrels of old American oak.
Pairing	Its after-taste, between fine woods and nutty notes, invite a combination such as a Brownie, cookies, cakes, turrón-flavoured ice cream, an almond cake or a cheeseboard of blue cheeses and long-cured hard cheeses. It combines perfectly with the local biscuits: brandy rolls, sequillos, perusas from Monóvar and with soft almond nougats and sugar-coated nuts. El Fondillón is also a highly recommended aperitif wine as its slightly sweet tastes contrast pleasantly with salted foods and all manner of almadraba catches: tuna roe, salt-cured tuna (mojama), yellowfin and skipjack tuna, dry cod and, of course, with a few pan-fried almonds with a few grains of coarse salt.
Storage	The bottle must be stored in a vertical position and, under ideal conditions, can keep perfectly for decades.
Premios	FONDILLON (añada 1996) 96 puntos. Premios CIVAS 2017.