Description
Palomino grapes from Williams & Humbert’s best vineyards are first fermented normally and then filtered before being selected by quality. They are fortified to 15º ABV with distilled wines before being put into the classical Jerez Criaderas y Soleras system of American oak casks where the biological ageing takes place under a layer of yeast. After aging for at least 8 years the sherry is fortified again to 18º ABV to kill the flor and transferred to the 3rd criadera for an additional 4 years of natural ageing by oxidation. It is then removed for bottling. An excellent aperitif or after meal treat!
Brilliant hues of old gold and amber. Pungent, intense and complex on the nose, with a subtle note of the fino sherry it had once been and a hint of dried nuts and filberts. Dry, with excellent acidity; a long, full-bodied and elegant palate with 19.5% alcohol. A delightfully expressive and unforgettable finish.
Humbert was founded in 1877 by Sir Alexander Williams, a great admirer and connoisseur of sherry products, and Arthur Humbert, a specialist in international relations. Humbert own 250 hectares of vineyard in the Añina and Carrascal pagos or the vineyard zones where Palomino is the most traditional and predominant variety. “Palomino fino”, the most commonly used clone is well adapted to the chalky Albariza soils and the local climate and is resistant to parasites when cultivated correctly. Albariza soil has amazing ability to retain humidity and has a high limestone content and low levels of organic material.
PAIRING AND SERVING IDEAS: It goes particularly well with white meat, a beef consommé, chorizo, medium-heavy cheese or a paté. The ideal temperature at which to serve an Amontillado is around 12ºC.
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