The practice of solera-aged fortified wines is a Catalan tradition and one codified in the regulations of Maury and Rivesaltes as well as the cellars of many estates throughout the Catalan speaking world. Many of these soleras are non-commercial and used to supply wines to family, friends or local restaurants but there is a renewed interest in these “attic” wines. Anna Espelt is quite familiar with this practice and in 1997 she started a small solera of her own with a selection of late harvested Garnatxa Negra and Garnatxa Roig. Airam starts with cooling period of 48 hours followed by a light crushing. Fermentation is spontaneous and is halted with neutral grape spirits (up to 15% alc/vol) once the wine reaches 90 g/L of residual sugar. It is then oxidatively aged in old wooden casks for two years. At this point each cask is tasted with most of it being bottled as the Garnatxa Jove and the remainder goes to refresh the Airam solera.