How is amontillado wine made?

Amontillado wine is undoubtedly unique among Andalusian wines, it can significantly mark its difference since it combines aging under the well-known veil of flor, typical of Fine wines, on the other hand, it takes part in the aging of manzanillas, which completely changes the flavor of the amontillados wines.

Then the amontillado wines tend to deviate and head even up to 18 to 20 degrees, with which later the flower veil tends to disappear and that is why the amontillado wine has an oxidative process, which changes not only its flavor, but also the composition of amontillado wine.

Amontillados wines generally have a high degree of alcohol compared to other Andalusian wines, that is, between 16º and 22º since they are currently produced in the D.O. Montilla-Moriles and give rise to this denomination, but also in the D.O. Jerez and D.O. Huelva County.

However, when we talk about consumption, we are dealing with a really strong wine. In general, amontillado wine is ideal to accompany meat or make a couple of tapas. In addition to this, amontillado wine can work to be taken with strong cheeses.

But when we go to the cheeses we can say that the amontillado wine is ideal for the cured cheeses and blue cheeses are pure Havana after dinner.

The unique and differentiated complexity that amontillado wine has is something that makes the difference between its flavor and lack of quality, since in general, amontillado wine is a rarity among Andalusian wines, not only because of the way it is prepared but also because it is mixed between the flavor, the aging which undoubtedly frames that great difference, that the way of aging.

You may be wondering, what characterizes amontillados wines? The answer is not simple, but it is not too complex either.

In general, Amontillados wines are mahogany-colored wines due to oxidation and their variety of aromas is quite diverse, highlighting bakery aromas or those that are typical of yeast or biological aging, and they are also generally accompanied by certain aromas such as fruit. dried, raisins and varnishes. Being quite a sensory spectacle for our nose and palate.

In general, amontillados wines in the mouth are extremely dry and structured, with a touch of acidity in addition to that bitterness that characterizes them, giving them a touch of personality and elegance.

Something that undoubtedly characterizes amontillados wines is their degree of alcohol, since in general they can reach up to 17° and 20° naturally, something that is not common in some wines.

Artichokes, asparagus, partridges and serrano ham are favorite dishes for those who love to taste a good amontillado wine with a dish, another great option is highly cured cheeses.

Its composition allows this wine to remain intact even after the bottle has been opened, this is a great advantage that its composition allows.

In Bodegas de Andalucía we have a wide variety of wines, among them amontillados, high quality wines and excellent flavor with a 100% Spanish seal.