Principe Amontillado

Amontillado wine is a wine made from the Palomino Fino grape. This wine, is a sherry wine, and has a quite balanced taste.

VINEYARDS AND VINTAGE
Amontillado belongs to the vineyards of Gibalbín and Santa Lucía in the area of ​​Jerez Superior, of albariza land, with a surface of 400 Hectares and an age of 30 years, the pruning is of double cord, ineyards located in the interior it owns a specific microclimate, so that the grape has a good maturation.

The harvest is made in August manually in bulk and lasts 17 days.

AGING AND DEVELOPMENT

Aging is biological and oxidative in Jerez boot of American oak with the traditional system of criaderas and soleras, with 12 years under veil of flower and 4 years of oxidative aging.

After the fermentation of the palomino grape, the most delicate wines are chosen and topped with wine alcohol up to 15% vol.

This fortified wine called "sobretablas" is destined to aging in Jerez 's boots, usually 500 liters, so that the flower veil develops on the surface.

Formed by yeasts of the genus Saccharomyces Cerevisiae, this veil transforms the cover into chamomile with the passage of time.

The aging system is characterized by the sacks and sprays of wine between the criaderas and soleras of the different wineries. After 8 years of biological aging, the wine is fortified with wine alcohol up to 18º and enters an oxidative aging system for 4 years.

The oxidative aging is also done in American oak boots, with the system of bags and sprays. The boots are completely filled and the wine undergoes a physicochemical oxidation that transforms the chamomile into an amontillado.

TASTING NOTE

View:. Of beautiful amber color, typical characteristic of the amontillados. Clean and bright.
Nose: Intense nose, elegant and seductive. Saline, hazelnut and toasted notes.
Mouth: Good balance and structure, long memory. We appreciate the typical dryness of the amontillados that reinforce its complexity. Good aftertaste

PAIRING AND CONSUMPTION

Of old gold color, aromas of nuts, hazelnuts and with reminiscences of Manzanilla, it becomes the perfect accompaniment to appetizers such as ham, nuts and old cheeses.

Its peculiar flavor is the ideal complement to accompany fruit salads and melon with ham. If you prefer a surprising and traditional combination with Southern cuisine, try it with fish such as dogfish, hake or fillets of rose stewed with saffron, bay and peas or clams stews a la marinera.

It is also a good restorative accompanying hot soups.
It is a wine that evolves well up to 3 years after its purchase.

Serve it at a cellar ambient temperature, between 12º - 13º, never too cold so as not to lose the aromas both as an aperitif and accompanying a dish.