Wellington Palo Cortado 20 Years DO Jerez - Bodegas Hidalgo

Amber-colored. Nutty, smoky on the nose, with a hint of candied orange peel. Very soft and complex on the palate, with a dry, long finish. The yeast of Solera, which is over 300 years old, is affectionately called “La Madre”. Only “mosto de yema” (the juice that flows freely without pressure) is used. Originally, this wine was only produced for the family, but luckily Cavino was able to get hold of a few gütterli. Palo Cortado first ripens like a fino or manzanilla under yeast flour, which protects the sherry from oxygen. However, it loses this layer spontaneously and then continues to mature oxidatively for a longer period of time. In the case of this sherry, the aging process took 20 years. In this way, the freshness of a fino and the complexity of a dry amontillado or oloroso are combined.