This style of sherry is aged both under flor, and then oxidatively without the flor layer, often for more than fifteen years. Structured and complex, it is dry and woody with hints of eucalyptus. Full bodied, it will partner heavier foods such as mushroom-based sauces and aged cheeses.
Was founded in 1927, by the current owner’s grandfather Antonio José, in the renowned Sierra de Montilla region, in Andalusia, southern Spain. In the winery it was Francisco, the father of Pilar, that introduced technological improvements, and started with the use of American oak. These days it is still very much a family concern, and many of the old artisan traditions are still maintained, helping to produce top class sherries and wines.