Sweet Wine Fondillón 1996
Availability: In stock
Produced by Bodega Monóvar in DO Alicante, Fondillón is a one-of-a-kind Spanish semi-sweet wine aged for a period of 20 years in centenary American oak barrels.
With over five centuries of history, the Fondillón was for many years the most treasured and expensive wine in Europe. To give just one example, the price list of a leading wine merchant from the XIXth century shows that a hectolitre of top Fondillón costed five times the price of a top Port, four times the price of a top Sherry, and three times the price of a top Madeira.
Although Fondillón is produced in an oxidized style like Sherry or Port, this semi-sweet wine from Alicante (called "vino embocado" or "vino abocado" in Spanish) is not fortified after fermentation; this means that it is made solely from naturally overripen Monastrell grapes.
Planted at around 600 metres of altitude in soils composed of rocks and limestone, the over 80-year-old vines were hand-harvested and meticulously selected. Alcoholic fermentation of Fondillón from Bodega Monóvar lasted 3 weeks, with frequent pump-overs. Once the alcohol content reached 16 to 18%, with about 30 grams of sugar per litre, the process was stopped.
After that, Fondillón 1996 was transferred into centenary American oak barrels and aged for a period of 20 years.
This exquisite Fondillón-one of the very few wines with its own proper name, like Port, Sherry or Cognac-is excellent as an aperitif, paired with dark chocolate desserts or as an after-dinner drink.
More generally, this is the definitive meditation wine.
The semi-sweet wine Fondillón is deep amber with some mahogany hints.
This semi-sweet Monastrell wine is so deep and refined that it is hard to believe it is made only from overripen grapes. Aromas of moka, toffee and caramel, with notes of old wood, toasted almonds, fine tobacco and cocoa, evolving into candied citrus and spices.
Immensely complex and refined in an old-school way, this fondillón of Bodega Monóvar is textured, dry and ever-evolving, with a spectacular acidity and a sherry-ish character. Dates, ginger, fine wood and dry fruit, all the way to a never-ending, unforgettable finish with some smokey and salty notes.
|Our personal opinion
A legend reborn, Fondillón 1996 is nothing short of exceptional.
|20 años en barricas centenarias de roble americano.
|96 puntos con los Premios CIVAS 2017.
|Aged cheeses, Aperitif, Birds, Chocolate, Cold meats, Cream pastries, Cured cheeses, Dry fruit pastries, Foie Gras, Game animals, Grilled red meats, Grilled white meats, Nougat candy, Pasta with red sauce and meat, Puff pastries, Risotto, Rosted piglet, Smoked foods, Specialty Spanish prosciutto , Sweet pastries
|Complex and Elegant, Very intense and inky
|A special occasion, Aperitif, Desserts, Family reunion, To bring to an engagement