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Maestro Sierra Amontillado is the result of two distinct ageing processes. Firstly, the white wine, fortified to 15%, undergoes biological ageing under a layer of flor for five years. Subsequently, alcohol is added to raise the level to 17%, and the wine enters an oxidative ageing phase lasting fifteen years through the solera method.
Featuring a light amber colour, it captivates with aromas of fine wood and hazelnuts, reminiscent of its unique biological ageing process. On the palate, this wine is silky, complex, and enticing, with balanced acidity and a lingering finish.
