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A throwback to the wine made by Ana Espelt’s grandfather.
Airam Vino Dulce is a saignee, or gentle bleed of juice, from Garnacha Tinto and Garnacha Gris grapes. Fermented until approximately 90 grams of sugar remain per litre, the wine is then fortified and added to a Sherry-esque oxidative solera for ageing. The solera was started in 1998, two years before the Espelt Winery officially came into being.
Airam is deliciously textured and complex, full of iodine, mineral and autolytic notes that position it somewhere between an old Rutherglen Muscat and a lighter young Madeira.
In 500ml bottles