Jerez: Bodegas Fundador Guided Tour with Tasting Session
Tour Bodegas Fundador, the oldest bodega in Jerez, with a guide. Trace sherry wine and brandy production from the vineyard, then enjoy your selected tasting.
Profile
Structure
Drinking window
Best 0 to 10 years from bottling.
bottling0 yrs10 yrs12 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 above is our own.
What it pairs with
- Chicken in almond sauce (pollo en pepitoria) Almond notes in the wine amplify the classic Andalusian nut-thickened sauce.More wines for chicken and white meat →
- Mushroom risotto Earthy, savoury notes of the Amontillado mirror umami-rich mushroom rice.More wines for risotto →
- Hazelnut cake Roasted hazelnut aromatics find a natural sweet counterpart in nut-based baking.More wines for dessert →
With cheese
Queso de cabra payoya
Our pick Payoyo describes its semicured goat cheese as very creamy, nutty, slightly acid and savoury. A dry Amontillado, aged first under flor and then in contact with air, has the depth to meet it, and sherry.wine names semi-cured cheeses for Amontillado.
Queso de Grazalema
Our pick Payoyo describes its semicured goat and sheep blend as very melting and slightly acid, with a hint of hazelnut. A dry Amontillado, aged under flor and then in contact with air, meets it with oxidative depth, and sherry.wine names semi-cured cheeses for Amontillado.
How to serve Almacenista Amontillado del Castillo
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. Chicken in almond sauce (pollo en pepitoria), Mushroom risotto, Hazelnut cake. Match the wine's structure to the dish's fat and salt.
History
Lustau's Almacenista programme was launched to bring the wines of small independent stockholders (almacenistas) to the market. These private holders age small quantities of sherry in their own cellars for personal consumption or sale to large houses; Lustau bottles them without blending as single-source bottlings. The Del Castillo Amontillado comes from the cellar of a named almacenista family.
- 1985Lustau Almacenista programme launched, including the Del Castillo Amontillado
Facts
- Producer
- Emilio Lustau · visiting guide
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak butts from a single almacenista (private stockholder) cellar; dual biological and oxidative ageing; average 14 years
- ABV
- 19.0%
- Price
- €22-38 at retail
- Drinking window
- 0-10 from bottling
- First vintage
- 1985
Frequently asked about Almacenista Amontillado del Castillo
When should I drink Almacenista Amontillado del Castillo?
Drink 0-10 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Almacenista Amontillado del Castillo?
Chicken in almond sauce (pollo en pepitoria) is the canonical pairing. Other strong matches include Mushroom risotto and Hazelnut cake. Almond notes in the wine amplify the classic Andalusian nut-thickened sauce.
What grapes are in Almacenista Amontillado del Castillo?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.
Tags
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