Production: Bud musts. Controlled fermentation at 28 C. Fortified with distilled wine alcohol at up to 19.5. The Palomino enters the racks before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least 12 years. A unique dry oloroso.
Tasting notes: Bright amber. Intense aromas characteristic of this type of wine and a hint of dried nuts and fruits. Dry, rich, with smooth tannins, it is luscious and balanced. A long finish.
Suggestions for consumption: As an aperitif with mature cheese, at meals with red meats and even as an after-dinner drink.