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Celia is a limited-production
partial whole cluster fermentation with indigenous yeasts in stainless steel and amphora
Bright berry juicy
After fermentation
El Puerto de Santa María and Sanlúcar
Alvear Amontillado Carlos VII (375ml), Montilla-Moriles Accessories Celia is a limited-productionSierra Diego since 1729 Unfortified Fino fermented to 15% ABV without fortification in tinaja (clay vessel). Aged for an average of fifteen years in solera and criadera both biologically and oxidatively. Roasted nuts, herbal tinge, orange peel, caramel, honey, touch of toasted oak, polished, saline, and lifted. D. O. Montilla Moriles Grapes: Pedro Ximnez
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