They are dry wines. The process of making them includes a complete fermentation of the musts, normally from Palomino grapes. After fermentation, the appearance of the yeast veil “flower” in the base wine occurs, making different types according to their subsequent ageing.
Fino, after the fermentation of the musts, eventually reaches 15% vol. alcohol. Favoring the veil “flower”, the natural protection of these yeasts prevents oxidation during the ageing of wine and confers its organoleptic characteristics. It is a bright, straw-yellow to pale, golden wine. With delicate aromas, it is light and dry to the palate. It should be served very cold, between 7-9 ºC. Fino is a good choice with appetizers such as olives, nuts and Iberian ham. It is also a good accompaniment with seafood.
Amontillado, a complex wine derived from the union of two types of ageing, the biological and the oxidative, in the second will develop its final dark coloration. This gives it concentration and complexity. With an alcohol content between 16-22% vol., it is a topaz to amber colored wine. With a delicate aroma, it has a balanced acidity and is soft on the palate, highlighting a dry finish. It should be served at a temperature between 13-14 ºC, and it’s recommended to accompany soups and consommés, vegetables, white meats and semi-cured cheese.
Oloroso, increases its alcoholic strength to 17% vol. The development of the flower veil is prevented, so this exposed wine ages at all times to the slow action of oxygen through the traditional system of “criaderas and solera.” The alcohol content is between 17-22% vol., and it is an amber-to-mahogany colored wine, turning darker the longer it ages. With complex and potent aromas, it is tasty and soft on the palate. The recommended temperature of consumption is between 13-14 ºC. Suitable for red meat and game, it is recommended to accompany meat casseroles or stews, as well as very cured cheeses.
Palo cortado, obtained from extremely fine musts, gets its name from its identification process. When the tasters find a fino that can potentially become a Palo cortado, the barrels are identified with a “palo” a piece of wood or an oblique stripe/line. After two years it is checked to see if those distinctive characteristics of the young wine are confirmed, giving rise to a real Palo cortado. The color ranges from chestnut-brown to mahogany. This wine has a great complexity, which combines the aromatic delicacy of an Amontillado and the intensity in the mouth of an Oloroso. Consume it at a temperature of 13-14 ºC. Palo cortado accompanies well-dried fruits or cured cheeses.