-Tasting notes
   Colour: Amber topaz
                              Taste: Amplie palate, smooth
                              Bouquet: Intense aroma "flor"

-Alcohol content: 16º         Vintage: 2 years
-Grape variety: Pedro Ximénez
-Denomination of Origin: Montilla Moriles

Temperature   Serve cool, but not cold 16º  Evolution 3 years                         Best consume (once opened) 20 days

Ways to serve   Small tulip shaped glass to half the capacity, to full appreciate its delicate
   aroma.

Drink with...   It is the perfect for drinking at lunch time. Accompanies perfectly Spanish
   ham, cheese, almonds, olives, etc. Excellent with nuts or biscuits. Ideal
   for matching red meat.
Prizes 
     
               


Those wines that are quite clean to the nose, so as to be similar to the Amontillados, while having the thickness associated with the Oloroso to the palate, are designated as "Palo Cortado". Its name, which means crossed stick, refers to the chalk mark that the cellar master inscribes on the barrel to indicate its developement. They also follow an oxidative aging process, such as a Oloroso, so we can say it is a particular type of Oloroso.

Palo Cortado is a wine of a bright mahogany color, almond-like aroma, dry palate, balanced. elegant and very persistent.

As for their serving temperature, apply the same as the Amontillado. Some people prefers cellar temperature or cooler, other people belive that room temperature helps to open them up and we recommend to drop the temperature according to the richness of the wine.

ROBLES PALO CORTADO WINE is a good illustration of this type of Spanish wine and tipical of tour of the wines of Spain.


• Keep the Palo Cortado wine bottle in a cool place.

• Optimum temperature below 22º without noticeable variations.

• Do not store together with substances of strong or unpleasant smell.

• Avoid noise, light and high temperatures.

• Store the bottle in vertical position.

• Avoid exposure to sun and do not store near coffee machines or others generators of heat.

Characteristics
Maturing system
Norms for correct keeping
Packaging
Click to zoom