20. La Bota de Manzanilla Pasada "BOTA PUNTA"

21. La Bota de Palo Cortado

22. La Bota de Manzanilla "Navazos" (2010/05)

23. La Bota de Amontillado "Bota NO" (2010/05)

PX Casa del Inca 2009

24. La Bota de Fino Amontillado "Montilla" (2010/09)

25. La Bota de Pedro Ximénez "Bota NO" (2010/09)

Navazos-Niepoort 2009

COLET-NAVAZOS 2007 Extra Brut

COLET-NAVAZOS Reserva 2006 Extra Brut

I THINK Manzanilla En Rama (2010/10)

26. La Bota de Amontillado "5 años después..." (2010/12)

27. La Bota de Fino "Macharnudo Alto" (2011/03)

28. La Bota de Oloroso "Bota Punta"


29. La Bota de Brandy "envejecido en botas de fino"

30. La Bota de Manzanilla Pasada "1/15" (2011/06)



White Wine

13% alc.

Limited release: 5,000 bottles (75 cl.) and 150 magnums

Available since November, 2010

Everything suggests that the origin of Andalusian biological ageing should be dated back to the second half of the eighteenth century, halfway between Sanlúcar (providing the wines) and Cádiz (providing the market and commercial channels in the form of the tabancos de montañeses where the beneficial effects of the flor were first appreciated).  

Everything likewise indicates that in those days the practice of fortification was infrequent in the white wines destined to local consumption. We gather that from Agustín Fernández’s 1801 article on "Vineyard and winemaking practices in San Lucar de Barrameda", published in issue 213 of that admirable source of information that was the Semanario de Agricultura y Artes dirigido a los Párrocos. After stating that the best grapes were the "listanes" (palomino fino) and the best vineyards those of "tierras blancas" (albariza soils) he continued as follows:

“if the grapes are of top quality, the whites need nothing more; it is true that some add a quarter of refined spirit to stabilize them, but they risk the wines becoming coarse as a result of this”  (p 59)

If to this we add the fact that the local classification of vineyards according to quality criteria was well settled at the turn of the 18th century, we can infer that the parameters that a top-quality wine of the age had to meet were the following: a) the palomino fino variety, b) sourced from the best vineyards, c) fermented in butt, d) using indigenous yeasts, e) aged under the layer of flor that was formed immediately after the fermentation yeasts finished their job, f) with no added alcohol. This wine, before the generalization of the term "vino de manzanilla” (for which Cádiz was responsible), was plainly known locally as "vino blanco" (‘white wine’).

It is no more and no less than that, a white wine, that we offer now as the second vintage of Navazos-Niepoort 2009, produced with the support of Quim Vila by Equipo Navazos and Dirk Niepoort, following exactly the same rigorous quality criteria employed by the best winemakers of the Bajo Guadalquivir some 200 years ago: palomino fino musts sourced from a historic albariza vineyard, fermented in butt with indigenous yeasts that impregnate the vines and the fermentation vessels themselves, aged for almost ten months under a layer of flor thanks to the action of more indigenous yeasts that take control immediately after fermentation, and of course with not a single drop of added alcohol.    

In the Sherry District the 2009 vintage produced musts of unusually high alcohol. This determined a period of biological ageing of eight/nine months (which is notably longer than the four-to-six-month period we have scheduled for the releases of Navazos-Niepoort). This is also why its bottling—after a few additional months resting in tanks—and its commercial release has been equally delayed until well after the summer of 2010. 

It is best enjoyed chilled at 7/9ºC, with any type of hors d’ouvres and seafood, as well as lighter rice and pasta dishes, and soft cheeses of delicate flavors.

From the chalky soils to the glass, after a period under flor. Never before, in recent times, had tradition and future embraced with such authenticity in a bottle of Andalusian wine.  


Guía Peñín 2011: 93 pt 

Many thanks to Prof. Dr. Ernesto Suárez Toste 

for his invaluable help in the English version of this web

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