La Inglesa Amontillado

La Inglesa, in the D.O. Montilla-Moriles in the province of Cordoba, make this Amontillado from Pedro Ximénez grown on the limestone-rich soils of the region. Amontillado is the most complete of the sherry styles because it passes through two stages of ageing. The wine first matures biologically under a veil of flor yeast, which protects it from air and gives a saline, yeasty finesse. The flor then dies and the wine continues oxidatively, exposed to air in old oak. This example divides its life between the two, aged through the criaderas and soleras system over twenty-five years, a fractional blending that carries the depth of older casks into every bottle. The long oxidative phase deepens the colour, concentrates the wine through evaporation and builds layers of nutty complexity. The colour is a deep amber with a bright sheen. The nose shows hazelnut and almond, dried apricot, old oak and a savoury umami depth. The palate is bone dry, concentrated and savoury, with persistent nutty length and a clean, long finish. Serve cool in a white-wine glass. It suits hard cheese, mushrooms and roast poultry.