Don Zoilo Amontillado en Rama

Fortified Wine from D.O. Jerez – Xérès – Sherry. Biological and oxidative aging

Type of grape: Palomino
Vineyards: Pago Añina and Carrascal (Jerez Superior)
Old age: Minimum average of 15 years
Alcohol content: 19.5% Vol
Profile: Very Dry

Tasting note

Amber-colored wine, very bright. Very pungent, intense and complex aroma, with slight hints of the flower and the fino it once was, along with nuts and hazelnuts. Dry, with just the right acidity, full-bodied and characterful. Elegant and persistent on the palate and tremendously expressive on the nose.

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Juan José Mesa Winemaker View profiles

Serving Suggestions

Ideal to accompany appetizers such as cured cheese or nuts. It pairs perfectly with dishes like baked fish, seafood, grilled and smoked foods, fresh tuna, broths and consommés, mushrooms, game meats, spicy dishes, artichokes, and asparagus.

Serve between 12º and 14º temperature.

Supplementary information

Elaboration: After selecting the first-press musts from our best vineyards, it undergoes cold static decantation, fermentation at 22°C, and early racking. These musts, after classification based on finesse, are fortified to 15° with the best wine distillates to obtain the traditional sobretablas, which then enter the dynamic aging system of Criaderas and Soleras.

It is in these criaderas where biological aging takes place under the flor veil in traditional American oak barrels for a minimum average time of 8 years. Subsequently, and naturally, its oxidative aging begins for a minimum average time of 7 years.

The Brand: Launched in the 1960s, the Don Zoilo range consists of Fino, Amontillado, Palo Cortado, Oloroso and Pedro Ximénez. All these sherries have an average age of 15 years, except for the Fino which has a minimum age of 10 years. This range of sherries is produced using the dynamic Criaderas and Solera system. The result is exceptional wines that maintain their quality year after year.

FAQs

An amontillado wine is a type of sherry that combines the characteristics of fino and oloroso. It begins its aging under the flor veil, similar to fino, but is then exposed to air, which causes partial oxidation and gives it a deeper and more complex flavor. It has a greater aromatic intensity and a dry taste, with notes of nuts and wood.

Amontillado can be enjoyed as an aperitif or accompanying meals. It is ideal for pairing with cured cheeses, Iberian ham, white meats, mushrooms, or game dishes. It is recommended to drink it at room temperature or slightly cool, between 12-16°C.

Amontillado has a complex and elegant aroma, with notes of toasted almonds, dried fruits, spices, and aged wood. It may also have a subtle hint of boiled egg or tobacco due to its oxidative aging.

An opened bottle of amontillado can last between 2 and 4 weeks if properly stored in a cool, dark place and well sealed. Although it can be kept longer, it is ideal to consume it within this period to enjoy its freshest and most complex characteristics.