Fondillón

Fondillón is a wine Oxidative removal from the growing region of Alicante on Spain's Mediterranean, which is attributed to the dessert wines. We only use overripe Monastrell grapes. After the pressing of the grape juice is filled into containers open at the top and thus exposed to the air, especially the heat. After a few weeks, these partially oxidized musts 'll spend the Solera system in the basement and matured there for about ten years. The alcohol content is between 16 and 18% alc. After initially red -violet color of the new wine he is golden yellow after his aging. The aroma of raisins and Holznotenanklänge dominate.

This technique of winemaking has been shown to apply in the 15th century, came in the wake of the phylloxera plague, but also for other reasons such as the country corrosion due to the beginning of tourism, the end of the 19th century into oblivion. Cultural variables such as William Shakespeare, Daniel Defoe or Alexandre Dumas have honored him by their literary work. After it has been produced since the early 1950s again, his reputation from year to year increases.

Similar manufacturing processes are also produced in other regions of Spain such as the Rancio, Mistela or Madeira and Vin Doux Naturel with in France. Do not confuse this technique with the noble rot, at which the oxidation occurs before the pressing and the straw wine ( Austria ) or the Vin Santo (Italy ), in which the grapes are air dried, so rosiniert before the pressing.