Fino Urium

What it pairs with

• Coquinas al ajillo (wedge clams with garlic)
  The wine's saline freshness and mineral depth complement small clams with garlic in the Andalusian style.
• Jamón ibérico de bellota
  Small-production Fino brings out the subtle sweetness of acorn-fed Iberian ham.
• Almonds and olives
  Classic bar snacks that mirror the wine's own almond and brine character.

How to serve Fino Urium

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. Coquinas al ajillo (wedge clams with garlic), Jamón ibérico de bellota, Almonds and olives. Match the wine's structure to the dish's fat and salt.

History

Bodegas Urium was founded in 1986 as a small artisan Jerez producer committed to traditional methods. The Fino is produced from old American oak butts and aged under flor in the traditional solera-criadera method without industrial-scale manipulation. Limited production makes these wines available primarily through specialist merchants.

1. 1990 — Fino Urium released in the first commercial bottlings of the new artisan bodega

Facts

Producer

Bodegas Urium

Grapes

Palomino Fino

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; biological ageing under flor from small artisan solera at Bodegas Urium; average 4-5 years

ABV

15.0%

Price

€14-22 at retail

Drinking window

0-2 from bottling

First vintage

1990

Frequently asked about Fino Urium

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