Red-fortified
689575845621
Color:
Red
Body/Type:
Fortified
Style:
Traditional
Size:
Bottle, 750 ml
Winery:
Lustau
Grapes:
Palomino
Serve At:
46°-54° F
Region:
Spain > Jerez

A text book Amontillado of great maturity. Naturally dry and soft, its palate gives a hint of wood and smoky raisins. A powerful and distinctive nutty bouquet. A better Amontillado would be difficult to find. Awarded Silver Medal at IWC 2005.



The secret of fine Sherry lies in its ageing and blending. A Sherry blend, whether it is a Fino from El Puerto de Santa María, an Amontillado or an Oloroso, will consist of many different wines taken from butts containing wines of different ages. A collection of butts of the same wine is known as a Solera. The work of blending is not just a craft, it is an art, using all the senses but especially the sense of smell. In the laboratory, small quantities of wines from different soleras are blended in a test tube to create a Cabeceo. The amount of wine alcohol needed to fortify the wine before bottling will also be decided at this time. Once this is made satisfactorily, it can be scaled up to produce quantities sufficient for shipping. In the Lustau bodegas, a team, headed by Juan Fuentes Romero, the Capataz General, has the responsibility for making sure that the Sherry blends maintain the high standards that have been set, for deciding on which butts of sherry are needed for a blend and how each butt is developing. The wine is created by nature: it is the job of the cellarmaster to ensure that nature receives every assistance possible.


Serve as an aperitif.

Lustau may be the most reliable producer of sherry around.
In the bodegas, a team, headed by Juan Fuentes Romero, the Capataz General, has the responsibility for making sure that the Sherry blends maintain the high standards that have been set, for deciding on which butts of sherry are needed for a blend and how each butt is developing. The wine is created by nature: it is the job of the cellarmaster to ensure that nature receives every assistance possible.

In addition to their vast selection of reserve sherries, sells a line of Almacenista sherries, each from the cellar of a particular local businessman who ages the sherries as a hobby, not as a career. Their work in the cellar is professional, however, and their names appear on the labels as due recognition for their devotion to raising a distinctive and high-quality product.

Jerez has been a centre of viniculture since wine-making was introduced to Spain by the Phoenicians in 1100 BC. The practice was carried on by the Romans when they took control of Iberia around 200 BC. The Moors conquered the region in AD 711 and introduced distillation, which led to the development of brandy and fortified wine. The word "sherry" is an anglicization of Jerez. In earlier times, sherry was known as sack from the Spanish saca, meaning "a removal from the solera."

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