Description

Type: Dry Amontillado.

Variety and origin: 100% Pedro Ximénez, from the superior quality area of MontillaMoriles Appellation of Origin (Sierra de Montilla and Moriles Altos).

Production: Selection of “yema” must (the juice obtained from a very light pressure of the grapes), natural fermentation at controlled temperature and with no need to fortify (not adding alcohol) - Amontillado is, ultimately, an old Fino that, after a long period of biological aging under flor, has made another step, of oxidative aging.

Ageing:  Biological ageing under a film of yeast called “flor” , followed by oxidative ageing. Both processes take place in American oak casks of 500/600 liters of capacity, following the traditional system of criaderas & solera.

Tasting notes

Appearance: Clear. Transparent. Amber yellow colour with golden hues.

Aroma: Very sharp and intense. Complex aromas with hints of wood, nuts (hazelnuts), spices and overripe fruit.

Taste: Very consistent, structured, warm, tasty, powerful, large and persistent. Elegant aftertaste. Powerful retro nasality.

Food pairing

As snack. With hot soups, gazpachos. Fried fish. Strong flavored cheeses. As the Proensa Guide suggests, extraordinary with spicy sausages such as morcón and blood sausage. Serve at 12-14 ºC, always in a wine glass.