What it pairs with
-
Cocido madrileño broth
Old Spanish tradition: a cup of Amontillado alongside a chickpea and meat broth. -
Artichokes with vinaigrette
The wine's bitter almond and dry tang complements the challenging artichoke pairing. -
Mushroom soup with truffle oil
Earthy, savoury depth in the wine mirrors the umami intensity of mushroom and truffle.
How to serve La Bota de Amontillado
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. Cocido madrileño broth, Artichokes with vinaigrette, Mushroom soup with truffle oil. Match the wine's structure to the dish's fat and salt.
History
La Bota de Amontillado editions are selected from barrels where the flor has died and the wine has begun its oxidative ageing phase in a specific Jerez bodega. Equipo Navazos identifies the exceptional individual botas through repeated tasting before each numbered saca and bottles without fining or filtration, making each edition a unique snapshot.
- 2006 — First La Bota de Amontillado edition released by Equipo Navazos
Facts
- Producer
- Equipo Navazos
- Grapes
- Palomino Fino
- Classification
- DO Jerez-Xérès-Sherry
- Oak
- American oak bota; single-cask from a Jerez bodega solera; unfiltered; numbered saca edition; dual biological and oxidative ageing
- ABV
- 19.0%
- Price
- €35-65 at retail
- Drinking window
- 0-8 from bottling
- First vintage
- 2006
Frequently asked about La Bota de Amontillado
When should I drink La Bota de Amontillado?
Drink 0-8 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with La Bota de Amontillado?
Cocido madrileño broth is the canonical pairing. Other strong matches include Artichokes with vinaigrette and Mushroom soup with truffle oil. Old Spanish tradition: a cup of Amontillado alongside a chickpea and meat broth.
What grapes are in La Bota de Amontillado?
The blend is Palomino Fino. The wine is classified as DO Jerez-Xérès-Sherry.