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Bodegas Tradicion, Fino Viejo Sherry (Saca de Mayo 2026), NV

Fortified Wine from Jerez / Sherry, Spain
$55.99
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Most Fino is bottled at four or five years, while the flor is still thick; this one is held for an average of a decade, which is about as long as a veil of yeast can be kept alive. That extra time is what "Viejo" means here — the wine stays bone dry and bracing but picks up depth and a nutty, saline edge a young Fino simply doesn't have. It's 100% Palomino aged in American oak butts through the criaderas y soleras system at Bodegas Tradicion, the Jerez house Joaquin Rivero founded in 1998 to revive his family's 17th-century firm. Tradicion draws only twice a year, in spring and autumn; this is the May 2026 saca, bottled by hand, unfined and unfiltered, in a hand-numbered run. Drink it cold and drink it soon — it's a fresh wine and rewards being treated like one.

Shipping

Every step of the journey is managed to uphold the integrity of each bottle.

  • Nationwide Access: Flat-rate shipping available to most U.S. states with delivery in 3-5 business days.
  • Temperature-Monitored Shipping: We closely monitor weather conditions and make informed decisions to ensure shipments travel safely, with insulated packaging and refrigerated transport available when required.
  • Wine-Specific Protective Packaging: Specialized materials designed to maintain label integrity and prevent breakage during transit.
  • Provenance Assured: All wines are maintained in climate-controlled conditions at our shop until the moment of dispatch.

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More about Bodegas Tradicion

Wine Details

  • Grape Variety

    Palomino

  • Vintage

    NV

  • Size

    750ml

  • Farming Practice

    Traditional

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Boquerones, salted almonds, jamon, grilled sardines, fried artichokes, oysters, and pretty much any tapa built on olive oil and salt.

Tasting Profile

Bone dry, light and bracing. Green almond, chamomile, bread dough and a strong sea-salt streak, with sharp acidity and a savory, mouthwatering, faintly bitter finish.