Having visited Jan, owner of Fernando de Castilla in Jerez 5 years on the trot, we were very excited to finally get these in stock!
This Amontillado from the Classic range began life as a Fino. It spent 3 years under flor yeast and then was fortified to 17% abv, and introduced to an Amontillado Solera, without flor and therefore exposed to air. It spends approx 5 years in this solera.
Fine and complex – raisined, nutty, tangy and displaying layer upon layer of deliciously plump sensations on the way.
Serve as an aperitif with salted almonds or olives or try with mature cheddar, walnuts or figs.