NPU Amontillado Reserva Especial

NPU Reserva Especial is dry, smooth, with bright amber hues. The lasting fragrance is reminiscent of peanuts. It is made from a Fino which later undergoes a second ageing period, but without the yeast layer. The complex ageing results in one of the finest sherries, a superb complement to starters, especially those which are marinated in vinegar.

Production and Ageing

Amontillado is a unique wine produced from the complete fermentation of palomino grape must. The fruit of the fusion of two different types of ageing processes (both biological and oxidative), Amontillado is resultingly an extraordinarily complex and interesting sherry.

The first stage of its fascinating ageing process takes place, as in the case of Fino and Manzanilla, under a film of flor and these early years spent in the criaderas lend the wine a sharp pungent note which enhances its dryness on the palate. At a given moment in time the flor begins to disappear, giving way to a second stage of oxidative ageing which gradually darkens the wine and enhances its concentration and complexity.

Colours: Dark amber, transparent, bright

Aromas: Old Fino sherry, pungent, harmonious, oak, very old

Flavours: Dry, deep, ageing, persistent, “old”

Gastronomy: Aperitif, appetizers, cured ham, grilled meats, aged cheese, nuts

Did You Know?

There is a wide range of Amontillados, resulting from the different stages that occur between the two ageing phases that the wine is made from: biological and oxidative. Thus, some Amontillados have a paler color with very sharp notes and faint memories of yeast, from being aged longer with the flor. In others, however, the notes of oxidative aging—spices and wood—predominate.

Serving Tips

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.