Tasting note
Bone-dry yet rich Amontillado, complex, intense and saline, with handfuls of bitter almonds and hazelnuts.
Vinification
The Palomino grapes are hand-harvested from 40 year old vines in late August. The must comes from lghtly pressed grapes and is fermented to dryness before fortification to 17% abv. The deliberately oxidised wine is then aged in the traditional solera system for an average of 5 years.
Food Match
Grilled asparagus, baby artichokes, smoked fish, pork belly, mushroom risotto, beef consommé, chicken satay, pecorino.