Bud musts. Controlled fermentation at 28 C. Fortified with distilled wine alcohol at up to 20.5. The Palomino and Pedro Ximnez are blended in the racks while waiting to enter the Criaderas y Soleras system. Physical-chemical ageing through oxidation for at least 15 years, achieving this slightly sweetened oloroso or a medium sweet.

An amber-coloured wine of intense aromas suggesting dried nuts. Full-bodied and balanced, with little acid and quite sweet. A long finish.

It can be drunk straight or with ice. A fine aperitif, it also goes well with pasta.