Argueso amontillado sherry 70cl.
  • Argueso amontillado sherry 70cl.

Amontillado sherry wine cellars Argueso 70cl.


(€16.30 1)

Tax included

Amontillado sherry wine cellars Argueso 70cl.

He Palate: Generoso.
GRAPE VARIETY: 100% palomino grape.
PRODUCTION AREA: Designation of Origin Jerez-Xeres-Sherry.
PRESENTATION: Black jerezana 75 cl bottle.


Fermentation: fermentation directed to obtain white wines.
Fermentation temperature: 25 ° C
Breeding system: Criaderas and hearths, system characteristic breeding of this OJ.
Alcohol content: 19 vol.
Sugars: Less than 10gramos / liter.
Dry extract: 25 -30 gr./l.
Volatile Acidity: less than 0.60 gr./l
Total acidity: between 4.8 and 5.20.
Total sulfur: less than 35 mg./l.
Color: Dark Gold.
Bouquet: The palate is soft, very balanced and comprehensive, featuring intense retronasal
Parenting time: over 120 months.


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. -

Specific References