Mirabrás is the fruit of one of those ancient fermentations. In 2014, Montserrat Molina, decided to ferment the musts from Santa Lucía’s oldest grapevines in Jerez Sherry casks, and by doing so, she looked to recover a traditional production technique. This technique combined asoleo grape-sunning, good wine-seasoned casks, and patience, control and luck in equal amounts.
The wine was left to rest on fine lees for several months, and was subsequently stored in casks, almost up to a tocadedos (within finger reach from the top) before being transferred to stainless steel vats… where it has remained until now. And you now have the opportunity to savour the results of this project. The result is satiating. If you are looking for a soothing wine, you should look elsewhere. Mirabrás is a song by Mairena, suspended in the air of an old wine cellar.
Pale gold in colour.
Aromas of roasted corn and honey.
Dry with a good acidity, unctuous on the palate, revealing flavours of yeast, bread and old wood.
Traditional stews, white meats or foie-gras.