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Characteristics of Fernando de Castilla Classic Amontillado
Fernando de Castilla Classic Amontillado is a fortified wine produced by the Rey Fernando de Castilla winery in the D.O. Jerez.
The winery is located in the centre of Jerez de la Frontera (Cádiz). It is a vintage winery and in the last few years, it has started producing young fortified wines – the Classic range – and old wines from the winery’s very old vintages - the Antique range.
Fernando de Castilla Classic Amontillado is made with the Palomino grape. The must is extracted at 15ºC for a biological ageing under a cap of ‘flor’ yeast, then it enters the criaderas and soleras system for four years. It is extracted again at 18ºC to remove the cap of ‘flor’ yeast and begins the oxidative ageing process that will last another 4 years.
Tasting notes Fernando de Castilla Classic Amontillado
SightMahogany with coppery reflections. Clean and bright.NoseFine, complex with dry fruit aromas (hazelnut and almond) with floral and caramelised notes.TasteFine, embracing and silky; passing is dry and full-bodied. Presence of dried fruit and salty undertones. Long finish.
Ratings for the vintages from D.O. Jerez-Xérès-Sherry
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Sherry and wines from Jerez are probably Spain’s biggest contribution to the world of wine. Unique and special, there is nothing else like them in the world. A great diversity of Sherry wine is produced in DO Jerez-Sherry-Manzanilla de Sanlúcar, everything from sweet wines to fortified wines. Sweet wines are divided between Pedro Ximénez and Moscatel, depending on the variety used during production. Concerning fortified wines, there is a large range including Finos, Amontillado, Manzanilla, Oloroso, Medium, Cream and Palo Cortado, classified depending on the result of the ageing process under the ´velo flor´. A unique trait of these wines is the ageing process using the Solera Method, a system using various barrels from different vintages. The system uses stacked barrels, where a portion of a barrel’s contents is extracted and mixed with the lower barrel, with the barrel then filled with the contents of the upper barrel. Thus, the new wine is gradually coming to be thanks to the age of the rest of the content of screeds.