Collection: Amontillado

After 8 or 9 years in the solera system, all the nutrients that keep the flor alive are used up: the flor weakens and slowly dies. As a result, the sherry is exposed to air and begins to oxidize. The color changes from golden yellow to amber, the aroma is strengthened and the taste becomes dry and powerful with a large impression of nuts.

This wine is the perfect accompaniment to a short-fried tuna steak, but also to vegetables such as asparagus, artichokes or dishes with wild mushrooms.