Equipo Navazos
Description
Data of interest
The Equipo Navazos project was born to bring joy to those passionate about traditional Andalusian wines, which are among the great wines of the world. It originates from the shared passion of a large number of lovers and connoisseurs of Andalusian fortified wines, those gems hidden in the cellars of Jerez, Sanlúcar, El Puerto, Montilla, or their surroundings, which they feel the need to recover.
In 2005, Equipo Navazos began selecting some of these wine casks based on their own parameters and characteristics, seeking special complexity and finesse. Once the cask was chosen, they bottled these wines in very limited series for a group of enthusiasts of these wines from Spain, Germany, the United Kingdom, and the United States.
Their philosophy is to bottle small batches of wines with unique characteristics acquired from the cellars of Jerez and Montilla-Moriles under the designation "La Bota de …". They imitate a model used by independent whisky distributors. What makes them different is that they select very limited series of a product that has nothing to do with trends, guided by their tastes and principles, but which ultimately succeeds. An example of this was when they began in 2005. The Sánchez Ayala cellar had 64 unsold casks of an amontillado wine that had been aging since 1986. Eduardo Ojeda and Jesús Barquín (the leading figures of Equipo Navazos), along with a few dozen friends, acquired one of those 64 casks, which amounted to more than 600 bottles of that wine.
Since 2007, a small quantity of bottles from each edition has started to be released for the general public. Among these, we find gems such as La Bota de Amontillado "Navazos", La Bota de Fino "Macharnudo Alto", La Bota de Palo Cortado "Bota Punta", La Bota de Manzanilla…
The snowball has continued to grow, and the number of bottles in circulation has increased, but within artisanal limits. Only a few thousand bottles at most; sometimes just a few hundred. Equipo Navazos has become increasingly involved in earlier stages, collaborating with winegrowers during the production phase, even in the vineyard itself, and has even partnered with some of them to produce specific wines or brandies.
