Valdespino 'Tio Diego' Pago de Marcharnudo Amontillado Sherry
This delicious Amontillado from Valdespino spends up to 16 years ageing both reductively and then oxidatively before bottling. Fermentation takes place in 600 litre American oak barrels. The fermentation temperature is controlled by not filling the barrels completely, then adding cooled grape must when necessary, to moderate the temperature. Once fermentation is finished, when 13% alcohol is reached, the wine is fortified to 15% and the veil of 'flor' (yeast) appears on the wine's surface, protecting it from oxygen and transforming its components. The new wine 'Sobretabla' spends one year in barrel before being transferred to the 'Solera of Tio Diego' for fractional blending. It spends eight to ten years ageing biologically, during which time around 50% of the 'flor' dies. The wine evolves naturally into oxidative ageing as the Flor dies off (there is no extra fortification to 18%). It achieves a higher strength by concentration and evaporation up to 18%. The average age of the final Sherry is over 20 years at the time of bottling. An intense amber in colour the nose shows notes of both the biological and oxidative ageing, yeast, bread, but also dried fruits and a hint of toffee, caramel and leather. Very dry, very complex, with a generous body and well balanced acidity.
