In a traditional Andalusian cellar, the butt located at the end of a row (thus called “bota punta” or “bota de punta”) eventually acquires a singular character versus the rest of its companions in the same solera. Because it is topped up with wine from the same solera rather than younger wine this bota punta develops a more intense and concentrated personality. As a result, it is used like the ‘reserve’ wine in Champagne. But occasionally they bottle it separately.
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