Grapes are sourced from Fernando de Castilla's partners vineyards in the Jerez district. The soil type is Albariza. Picking takes place in early September. This Amontillado began life as a Fino. It spent 3 years under flor yeasts at 15%, but was then re-fortified to 17% abv and introduced to an Amontillado Solera - without flor and therefore exposed to air. It spends approximately 5 years in this solera.
An extraordinarily fine, complex and sophisticated drink. Beautiful shining amber colour, fascinatingly complex raisined, nutty, tangy nose and a flavour displaying layer upon layer of deliciously plump sensations on the way.
Serve as an aperitif with salted almonds or olives or try with mature cheddar, walnuts or figs.