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The Palomino is fermented to dryness in 600-litre American oak barrels and then fortified to 15%. The barrels are only partially filled and this allows a thick veil of 'flor' (yeast) to develop on the wine's surface, protecting it from oxygen. The young wine, known as the ‘sobretabla’, is then fed into the ‘Inocente’ solera system where it ages biologically under the ‘flor’ and is fractionally blended through the different criadera levels. It is then further fortified to 18%, the flor layer breaks down and it ages oxidatively in the solera system of the Amontillado ‘Tio Diego’. Finally, a proportion of lusciously sweet Pedro Ximénez sherry is blended into the rich Amontillado, producing a medium dry sherry with an average age of over 14 years.
This medium dry Amontillado has a light mahogany colour with a bright amber border. The nose shows intense aromas of roasted hazelnuts, raisins and dates, coupled with notes of butterscotch and toffee. This wine is medium-bodied with a perfectly balanced sweetness and a long, smooth finish.
£19.95 per bottle
Valdespino, Medium Dry Amontillado'Contrabandist' Sherry, Spain - Single Bottle