Coquinero Fino en Rama

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Special characteristics of the wine:

Production of Coquinero Fino en Rama wine 

The entire collection of butts is divided into 115 butts in 6 scales. The Palomino grapes are harvested by hand. The pressing is followed by an alcoholic fermentation at a controlled temperature of 24ºC. Once the wine reaches 11% -12% vol., it is fortified to 15.5% vol. It then spends at least six and a half years of biological aging in a dynamic criaderas and solera system under a veil of flor before being extracted.

What type of wine is Coquinero Fino en Rama 

A Fino-type wine, with an average age of 6.5 years. A unique Fino characterized by the complexity of a longer than usual biological aging.

The Orborne winery 

The history of Osborne dates back to the end of the 18th century, when a young English merchant named Thomas Osborne Mann arrived in Cadiz to sell the wines of the area. He soon began to do business in Puerto de Santa María and it was in this town that he founded his own winery, which, more than 200 years later, would become the great business group that it is today, with international fame and recognition.

Variety of grapes used in Coquinero Fino en Rama wine

Variety: 100% Palomino Fino.

Pairing of Coquinero Fino en Rama wine

Ideal to accompany cured cheeses, olives or almonds or as an alternative to white wine with seafood.

Occasions for which Coquinero Fino en Rama wine is appropriate

As an aperitif and before meals.

Quality/price ratio Coquinero Fino en Rama 

Acceptable price.

Alcohol content of Coquinero Fino en Rama hwine

17º alcohol content

Optimal serving temperature of Coquinero Fino en Rama wine.

Recommended to consume at 8º-10ºC. Store in well-ventilated places.

Awards for Coquinero Fino en Rama wine

-Guide to Gourmet Wines. 93 points. Year 2023
-Guide to Peñín. 92 points. Year 2023