Antique Palo Cortado

What it pairs with

• Oven-roasted quail with herbs
  The wine's full body and orange-bitters register are a natural match for roasted small birds.
• Hazelnuts and dried orange peel
  The wine's hazelnut and orange notes are mirrored in this classic Andalusian snack combination.
• Pecorino stagionato with honey
  The bitter-orange and walnut depth of Palo Cortado works well with aged Italian sheep's cheese and honey.

How to serve Antique Palo Cortado

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
4. Pair with. Oven-roasted quail with herbs, Hazelnuts and dried orange peel, Pecorino stagionato with honey. Match the wine's structure to the dish's fat and salt.

History

Antique Palo Cortado from Fernando de Castilla is sourced from barrels in the Santiago bodega where the flor died spontaneously during biological ageing. These exceptional barrels are maintained as a separate Palo Cortado solera without blending, presented at natural alcohol and colour with minimal manipulation.

1. 1998 — Antique Palo Cortado introduced in the Fernando de Castilla Antique range

Facts

Producer

Bodegas Fernando de Castilla

Grapes

Palomino Fino

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; single-solera Palo Cortado; Antique range; arose from Fino barrels with failed flor; average 15 years

ABV

20.0%

Price

€35-55 at retail

Drinking window

0-12 from bottling

First vintage

1998

Frequently asked about Antique Palo Cortado

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