A wine of great complexity which combines the delicate bouquet of an amontillado with the body and palate of an oloroso.
Chestnut to mahogany in colour with a complex bouquet which harmonises the characteristic notes of amontillados and olorosos, citric notes reminiscent of bitter orange and lactic notes suggestive of fermented butter. It has a deep, rounded, ample palate with smooth, delicate aromatic notes appearing in the aftertaste, leading to delicious lingering finish.

The production of Palo Cortado is the clearest example of how the bodegueros in the Jerez Region need to correctly identify the true vocation of each type of wine and act accordingly.
These are wines produced from very fine must, initially fortified to 15% by volume and their casks are marked with a "palo" or slash. Once completed the sobretabla stage, if the tasters note the existence of certain very specific characteristics in some of the casks in which the flor has been maintained, they will mark it as a potential palo cortado by drawing a horizontal line across the original slash mark. The wine is then again fortified to above 17% by volume, thus redirecting the process of oxidative ageing. Only long years spent in the soleras will determine if the characteristics observed in the young wine have been confirmed by time and indeed produce a true palo cortado.

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 glycerine content. (8 - 10 gr. / litre)

Serve at a temperature of between 13 and 14º C.

"Meditation wine" ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)