Ranging from rich amber to deep mahogany in colour, the darker the wine the longer it has been aged. Warm, rounded aromas which are both complex and powerful. Predominantly nutty bouquet (walnuts), with toasted, vegetable and balsamic notes reminiscent of noble wood, golden tobacco and autumn leaves. There are noticeable spicy, animal tones suggestive of truffles and leather.

Full flavoured and structured in the mouth. Powerful, well-rounded and full bodied. Smooth on the palate due to its glycerine content. It lingers in the mouth, with complex retronasal aromas of noble wood creating an elegant dry finish.

Produce of the complete fermentation of palomino grape must, olorosos are "vocational" wines whose special structures, apparent from the very beginning, indicate to the tasters that their destiny is that of oxidative ageing. An initial fortification to 17% by volume prevents the development of the film of flor, and thus the wine slowly ages in constant contact with oxygen as it descends through the traditional criaderas and solera system. The gradual loss of water through the wooden walls of the cask facilitates a process of concentration which enables the wine to gain in structure, smoothness and complexity.

Alcoholic content of: between 17 and 22% vol.		Total acidity (tartaric): 4 - 6 gr. / litre
Sugar: < 5 gr. / litre		Volatile acidity (acetic): < 0,8 gr. / litre
High content of glycirine. (8 - 10 gr. / litre)

The ideal temperature at which to serve an Oloroso is at between 13 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.