The Amontillado wines are one of the most complex and characterful wines in the world, the result of an intricate process. Amontillado wine starts undergoing an initial aging process under a layer of flor yeast. But at a carefully-timed moment, the alcohol level of the wine is increased to 18 percent. As a consequence, the flor dies off and the wine continues to age under and oxidative process, exposed to air, as for an oloroso. In addition, the wine is blended following the solera and criadera method. Thorought the process, the aging wine is still referred to as mosto (must) until it reaches its full maturity: that is, once it has run through the entire gamunt of criaderas to reach the solera.

Amontillado wines have Amber-colored, with a sharp but subtle (hazelnut-like) aroma. Smooth and light to the palate. Its alcohol content is around 17º.

There are two schools of thought on the proper temperature for Amontillado wines. One prefers cellar temperature or cooler, while the other belives that serving the wines at room temperature opens them up. One rule to follow could be to drop the temperature according to the richness of the wine.

SUBLIME AMONTILLADO WINE is an outstanding example of this typical wine of the tour of the Spanish wines.