You are buying it at a lower price because it has some kind of defect on the bottle, such as a stained or ripped label, or a damaged capsule.
We will not accept any claims related to this kind of defects.
The content has not suffered any damage, is the same as in a normal bottle. These products only have certain defects on their bottles.
Please note: you are buying a primeur wine.
You are buying en primeur wine, this means you are buying it the best price because you are paying now but you will receive it it from the end of next summer, once the winery finishes with its elaboration.
Earn Decántalo points when you place an order that you can exchange for gift wines.
Characteristics of La Panesa Especial Fino
La Panesa Especial Fino is a Jerez sweet wine by Emilio Hidalgo. A single varietal Palomino. Oxidative ageing is carried out in 500 litre capacity, American oak barrels according to the Criaderas y Solera method. It is aged for 15 years.
SightGolden yellow. Clean and bright.NoseBiologically evolved on the nose. Yeast, herbaceous touches and peat moss.TasteFull, fresh and powerful on the palate with bitter notes in the rather long finish.
Ratings for the vintages from D.O. Jerez-Xérès-Sherry
Super safe packaging
We send your order with special packaging to minimalise possible damages.
Sherry and wines from Jerez are probably Spain’s biggest contribution to the world of wine. Unique and special, there is nothing else like them in the world. A great diversity of Sherry wine is produced in DO Jerez-Sherry-Manzanilla de Sanlúcar, everything from sweet wines to fortified wines. Sweet wines are divided between Pedro Ximénez and Moscatel, depending on the variety used during production. Concerning fortified wines, there is a large range including Finos, Amontillado, Manzanilla, Oloroso, Medium, Cream and Palo Cortado, classified depending on the result of the ageing process under the ´velo flor´. A unique trait of these wines is the ageing process using the Solera Method, a system using various barrels from different vintages. The system uses stacked barrels, where a portion of a barrel’s contents is extracted and mixed with the lower barrel, with the barrel then filled with the contents of the upper barrel. Thus, the new wine is gradually coming to be thanks to the age of the rest of the content of screeds.