Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 10 to 30 years from bottling.
bottling10 yrs30 yrs32 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryVery Long, Saline-Nutty And Persistent finish

Aroma: deep hazelnut, sea salt, dried herbs, toffee, aged oak

Palate: walnut oil, saline mineral, dried apricot, light rancio

Old Amontillado from the Hidalgo Sanlúcar solera: extended ageing on the scale between standard Amontillado and VORS, the saline coastal terroir persisting through deep oxidative complexity.

What it pairs with

  • Sautéed wild mushrooms on toast
    The wine's umami oxidative depth and sea-salt edge match earthy wild fungi.
  • Aged Manchego Gran Reserva with quince
    Old cheese and old sherry create a flavour exchange of salt, nut and mineral.

How to serve Amontillado Viejo

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. Sautéed wild mushrooms on toast, Aged Manchego Gran Reserva with quince. Match the wine's structure to the dish's fat and salt.

History

Hidalgo's Amontillado Viejo (Old Amontillado) is drawn from the deeper tiers of the Sanlúcar solera, representing wine that has completed a full biological phase as Manzanilla before transitioning to extended oxidative development. The wine sits at the upper end of the Amontillado spectrum without reaching the formal VORS designation.

  1. 1792: Foundation solera established at Bodegas Hidalgo
  2. 2005: Amontillado Viejo released as a named premium tier

Facts

Producer
Bodegas Hidalgo La Gitana · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Extended biological then long oxidative ageing; old solera with VOS classification potential
ABV
20.0%
Price
€35-70 at retail
Drinking window
10-30 from bottling

Frequently asked about Amontillado Viejo

What does Amontillado Viejo taste like?

On the nose, deep hazelnut, sea salt, dried herbs, toffee, aged oak. On the palate, walnut oil, saline mineral, dried apricot, light rancio. Structurally medium-bodied, low tannins, high acidity with a very long, saline-nutty and persistent finish. Old Amontillado from the Hidalgo Sanlúcar solera: extended ageing on the scale between standard Amontillado and VORS, the saline coastal terroir persisting through deep oxidative complexity.

When should I drink Amontillado Viejo?

Drink 10-30 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Amontillado Viejo?

Sautéed wild mushrooms on toast is the canonical pairing; Aged Manchego Gran Reserva with quince is the other strong match. The wine's umami oxidative depth and sea-salt edge match earthy wild fungi.

What grapes are in Amontillado Viejo?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

cellar worthy dry fortified sherry hidden gem high acid low tannin medium body mood contemplative occasion dinner party occasion special old vines old world pairs with aged cheese pairs with charcuterie pairs with mushroom palomino fino price premium

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