In the glass
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 elevate 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.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- 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.
- 1792 — Foundation solera established at Bodegas Hidalgo
- 2005 — Amontillado Viejo released as a named premium tier
Facts
- Producer
- Bodegas Hidalgo La Gitana
- 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
- First vintage
- 1792
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 elevate earthy wild fungi.
What grapes are in Amontillado Viejo?
The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.