Don Zoilo Oloroso en Rama

Dry Oloroso from D.O. Jerez-Xérès-Sherry. Oxidative aging

Type of grape: Palomino
Vineyards: Pago Añina and Carrascal (Jerez Superior)
Old age: Minimum average of 15 years
Alcohol content: 20% Vol
Profile: Dry

Tasting note

Wine with a bright amber color and a very intense aroma as indicated by its type, reminiscent of nuts, walnut. On the palate, dry with little acidity, full-bodied, velvety tannin, it is full and harmonious. Very persistent aftertaste.

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Juan José Mesa Winemaker View profiles

Serving Suggestions

It is an excellent choice as an aperitif with aged cheese, nuts, blue cheese, pasta cheese, foie gras and to accompany dishes such as tuna, red meats, game meat, stews, and spicy dishes and mushrooms. As an aperitif with aged cheese, nuts, blue cheese, pasta cheese, foie gras and accompanying dishes such as tuna, red meats, game meat, stews, and spicy dishes.

Serve between 12º and 14º temperature.

Supplementary information

Production: Made with first-press musts from Palomino grapes, after controlled fermentation and fortification with wine-distilled alcohol up to 19°, these sobretablas enter the Criaderas and Solera system, where the aging and maturation of the physical-chemical type takes place, by oxidation, for a minimum average time of 15 years, resulting in this unique dry oloroso.

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

Oloroso is a type of fortified wine from the Jerez region, known for its oxidative aging, which gives it a more robust, deep, and complex flavor. Unlike fino, oloroso is not aged under the flor veil, allowing it to partially oxidize, developing notes of nuts, wood, and spices.

Oloroso wine is ideal as an aperitif or to pair with heartier dishes, such as aged cheeses, cured meats, red meats or game dishes. It can also accompany desserts with chocolate or walnuts. It is especially enjoyed during more formal meals or special occasions.

Oloroso should be served at room temperature or slightly cool, between 14-18°C, to fully appreciate its complexity. It should not be chilled too much, as it would lose some of its rich aromas and flavors.