An ancient method of aging wine in barrels, also called “perpetuum”. Barrels are stacked with the oldest wine in the lowest barrels on the floor. (The term soleras derives from the Spanish word for floor: suelo). The barrels are left about a third empty allowing air to enter and oxidize the wine. Each year, a small amount of the oldest wine is removed, and wine from the next highest row added, leaving room finally in the row at the top of the stack for young wine to be added. Over time, the wine becomes more concentrated. It has no vintage year because it is a mix of vintage years by definition.

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