Description

Fermentation takes place in 600 litre American oak barrels. Once fermentation is finished, when 13% alcohol is reached, the Oloroso is then it is fortified to 18%, and allowed to age 100% oxidatively. It is aged and fractionally blended in a solera system, where the wine increases in strength through a process of concentration and evaporation. The finished wine has a average age of over 20 years.

Mahogany coloured. Aromas and flavours of caramel, toasted almonds and dried apricots. Very expressive and complex. Good acidity, and a very long persistent finish.