Odorous. This type of wine has a structure that recommends a high starting heading, which means that aging is not carried out under the veil, and oxidative aging begins from the start. With warm and round aromas.

Amontillado. Fruit of the fusion of biological and oxidative breeding. Its preparation is the same as in the case of fine wines, but the aging in barrels continues once the grain breaks.

Cut stick. The origin of Palo Cortado soleras is always very ancient; They come from those times when wines were fermented in barrels and when there were therefore multiple oenological variables that caused subtle differences between wines from the same vintage. Today the foremen continue to select very special and delicate young wines to nourish those old soleras and maintain the special character of the Palos Cortados.