The ageing of this wine dates back to the former BERTOLA bodegas, founded in 1919. After the first phase of biological ageing – under a layer of yeast or flor – which give it a slightly pungent aroma reminiscent of yeast and fruit – the long second phase is oxidative.
The initial pale straw colour turns into a lovely amber, new aromas of vanilla and nuts arise and it becomes round and smooth on the palate. At twelve years of age and 18º alcohol content these new organoleptic characteristics acquired in the long ageing process come to the fore. Serve at approx. 14ºC with poultry, blue fish and mature cheese.
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. -