La Bota de Fino

What it pairs with

• Oysters with lemon
  Saline minerality and high acidity from the flor perfectly complement raw oysters.
• Almejas marinera (clams in wine sauce)
  The wine's saline depth matches the oceanic character of steamed clams.
• Jamón ibérico de bellota slices
  The flor complexity and almond notes of the wine enhance the nuttiness of top-quality cured ham.

How to serve La Bota de 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. Oysters with lemon, Almejas marinera (clams in wine sauce), Jamón ibérico de bellota slices. Match the wine's structure to the dish's fat and salt.

History

Equipo Navazos was founded in 2005 by Jesús Barquín and Eduardo Ojeda as a consortium of enthusiasts buying and bottling single barrels from exceptional soleras across the Jerez and Sanlúcar bodegas. Each La Bota bottling is numbered (La Bota #1, #2, etc.) and released in limited quantities directly from the cask without fining or filtration. Each number represents a unique single-barrel saca from a different solera.

1. 2005 — Equipo Navazos founded by Jesús Barquín and Eduardo Ojeda; first La Bota releases
2. 2012 — Over 50 numbered La Bota editions released
3. 2024 — Over 135 numbered La Bota editions released across all sherry styles

Facts

Producer

Equipo Navazos

Grapes

Palomino Fino

Classification

DO Jerez-Xérès-Sherry

Oak

American oak bota (butt); single-cask selection from an established Jerez or Sanlúcar bodega; unfiltered; numbered saca edition

ABV

15.5%

Price

€25-50 at retail

Drinking window

0-2 from bottling

First vintage

2005

Frequently asked about La Bota de Fino

Tags