At Equipo Navazos we are determined to extract the full potential of biological ageing under flor at a natural, i.e. unfortified, alcohol by volume. It was by following that path that the white Navazos-Niepoort was produced for the first time in 2008 (there are quite a few vintages out in the market by now). More recently we have started a number of experiments agings in butts and vats, using both palomino fino and pedro ximénez sourced from different terroirs in the Sherry district and Montilla – and even other non-commercial projects in Spain’s northeast and northwest.
Along this line, in 2016, we bottled the third vintage of Florpower (MMXIV, i.e. 2014), as release number 67 of the La Bota series. La Bota de Florpower MMXII 67 “Más acá”, an unfortified white wine, basically follows in origin and winemaking practices La Bota de Vino Blanco MMX 44 “Florpower” and La Bota de Florpower 57 MMXII, the main difference being the 2014 vintage. Another small difference is an earlier bottling, with a shorter period of quiet ageing under flor in inox tank, after the same first period of intense biological ageing in traditional 600 liter sherry casks. That is the reason of the mention “Más acá” (below, less there), a play on words that connects with La Bota de Florpower MMX 53 “Más allá” (beyond), a wine that, inversely, was aged in barrels for a further ten months period than the “standard” releases of Florpower, Nos. 44 & 57. The wine was already showing beautifully, and we thought it was worth allowing wine lovers interested in this project the possibility to enjoy a fresher and less mature version of Florpower than previous releases. Hence we decided to do this small bottling “más acá”.
Made exclusively of Palomino Fino sourced from the blessed plot known as Pago Miraflores, it fermented in stainless steel tanks. After fermentation, it was transferred to 40 butts where it was aged under flor for 6-7 months. By June 2015 it all went to two stainless steel vats where—always under the by now much milder influence of flor yeasts—it remained until bottling from one of them in June 2016.