Amontillado Antique

Originating from the prestigious Jerez region of Andalusia, this wine comes from vineyards located around Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda in southern Spain. The soils there are predominantly albariza, a very porous white chalk that retains moisture and promotes a slow and balanced ripening of the grapes. The Mediterranean climate, strongly influenced by the Atlantic Ocean and the poniente and levante winds, creates ideal conditions for producing great Amontillado-style sherries.

Sourced from old vines in the Marco de Jerez region, this wine is made from Palomino Fino grapes. It is first vinified under a veil of yeast in the Fino style, then fortified and aged for an extended period using the solera system. It then undergoes further oxidative aging for many years in old American oak barrels, where it gains concentration, aromatic complexity, and finesse, ultimately achieving the dry, deep, and remarkably persistent profile characteristic of Amontillado Antique from the Fernando de Castilla estate.

This wine reveals notes of walnut , toasted almond , and hazelnut , complemented by hints of candied orange peel , dried apple, and dried fruit , as well as nuances of dried flowers , chamomile , sweet spices , vanilla , and fine wood . On the palate, the texture is ample and silky , supported by lively acidity and a pronounced salinity , with a very long , dry , and persistent finish.

The history of wine in Spain is so ancient that no one really knows who first brought the vines to the region. By the time the Phoenicians arrived some 3,000 years ago and founded the present-day cities of Cádiz and Jerez, viticulture was already well established, and Spanish wines were widely traded throughout the Mediterranean and North Africa. You could say that Spain is a winemaking miracle. After years on the sidelines of the world of fine wines, it is now a major player. Investment and ambition in vineyards and wineries are resulting in increasingly rich, complex (often high in alcohol), and spicy reds that are gaining popularity with international consumers. Proud to have more land dedicated to vines than any other country, Spain is only now beginning to capitalize on this resource in a consistent way. Spain is a chaotic jumble of regions and subregions, much like its landscape is a chaotic jumble of incredibly rugged scenery. A glance at a map reveals the climatic diversity among Spain's many wine regions, from the lush, green vineyards of Galicia on the northern Atlantic coast to the parched vineyards of the southeastern Mediterranean. Spain's saving grace for viticulture is the average altitude of its vineyards, which is over 600 meters. Many Spanish vineyards are thus able to produce grapes with good color and acidity simply because nighttime temperatures are relatively low and the grapes don't ripen until after a sufficiently long growing season. But there is a real treasure trove to be found for those willing to dig, and now that a class of connoisseurs has developed in Spain, all sorts of ambitious investors have done their part to change the image of Spanish wine. Today, a new generation of winemakers has quietly begun to craft spectacular wines and experiment with grape varieties that would have been unthinkable not so long ago. Wine remains an important commodity and an integral part of Spanish culture.