Antique Fino

Profile

What it pairs with

• Fresh anchovies with pico de gallo The wine's saline minerality and racy acidity cut through the oiliness of fresh anchovy.More wines for fish →
• Espinacas con garbanzos The herbal and saline notes of Antique Fino pair with the garlic-and-cumin spiced Sevillano spinach dish.
• Almejas al vapor Steamed clams with their brine liquid echo the saline minerality of this Fino.

With cheese

Queso de Grazalema Our pick La Pastora suggests its sheep cheese cured in olive oil and wheat bran as a starter before meals with a good wine of the Cádiz land. A Fino is bone dry and aged under flor, and sherry.wine calls Fino an ideal aperitif wine.

How to serve Antique Fino

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
4. Pair with. Fresh anchovies with pico de gallo, Espinacas con garbanzos, Almejas al vapor. Match the wine's structure to the dish's fat and salt.

History

The Antique range was developed by Jan Pettersen at Bodegas Fernando de Castilla to present unblended, unmanipulated single-solera sherries from the Santiago quarter of Jerez. Antique Fino is bottled without cold stabilisation or heavy filtration, resulting in a wine closer to what is found in the cask.

1. 1998Antique range launched by Fernando de Castilla under Jan Pettersen

Facts

Producer

Bodegas Fernando de Castilla · visiting guide

Grapes

Palomino Fino

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; biological ageing under flor; Antique range uses unblended, un-stabilised single-solera wine; average 5-7 years

ABV

15.5%

Price

€22-38 at retail

Drinking window

0-2 from bottling

First vintage

1998

Frequently asked about Antique Fino

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