is a variety of sherry wine characterised by being darker than fino but lighter than oloroso. It is named after the Montilla region of Spain,
where the style originated in the 18th century, although the name Amontillado is sometimes used commercially as a simple measure of colour to label any sherry lying between a fino and an oloroso.
The winemaking process begins with fermentation, and after that, the wine is fortified with grape spirits (brandy) to raise the alcohol content to around 17-22%. What sets Amontillado apart is its unique aging process, which involves a period under the protective layer of flor yeast, similar to Fino Sherry, followed by extended oxidative aging, much like Oloroso Sherry.
Characteristics: Amontillado Sherry has a colour ranging from a light amber to a deeper mahogany. It is dry, with a bit more body and richness compared to Fino or Manzanilla Sherry.
On the nose it has rich and nutty aromas, with hints of oak, spices, and toasted nuts. On the palate it is characterized by nutty notes, often resembling almonds and hazelnuts, as well as hints of toffee, caramel, and dried fruits. The flavor profile can be quite complex and nuanced
