Fermentation takes place in 600-litre American oak barrels. Once fermentation is finished, when 13% alcohol is reached, the Oloroso is then it is fortified to 18%, and allowed to age 100% oxidatively. It is aged and fractionally blended in a solera system, where the wine increases in strength through a process of concentration and evaporation. The finished wine has an average age of over 20 years.
Mahogany coloured. Aromas and flavours of caramel, toasted almonds and dried apricots. Very expressive and complex. Good acidity, and a very long persistent finish.