Wine class: generous Wine type: amontillado sherry Grape variety: Palomino fino Soil: albariza / Jerez Superior Wine press: continuous Fermentation: First phase tumultuous , second phase slow. Fermentation temperature: at 22-24ºC, by refrigerated system Must: approx. 11% alc. by volume. Fortification: the alcohol strength is raised, adding wine alcohol, from 11% to 15% at first and, after three years, to 17%. Ageing: First biological, under a yeast layer for three years, followed by oxidation for more than nine years. Age: over 12 years old in the traditional Jerez system of criaderas (5) and solera. Barrels: American oak, called butts, capacity 500 litres. Final alcohol content: 18% vol. Colour: old gold to amber Aroma: deeply pungent and smooth.(hazelnuts) Palate: mild and light. Serving: at a temperature of 14ºC, ideal with poultry and blue fish, cured ham and mature cheese etc.