Viña AB Amontillado

In the glass

Aroma: roasted hazelnuts, dried figs, toffee, leather

Palate: walnut, caramel, dried apricot, toasted wood spice

A classic solera Amontillado: amber hue, roasted nut core, dried fruit and a warm tangy finish from the dual biological-then-oxidative ageing.

What it pairs with

• Manchego cheese
  The nutty oxidative notes of the wine resonate with the sheepy richness of aged Manchego.
• Consommé or clear meat broth
  A traditional Spanish sherry pairing; the amber depth mirrors savoury meat reduction.
• Chicken liver pâté
  Dried-fruit and caramel notes bridge the liver's gaminess.

How to serve Viña AB Amontillado

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. Manchego cheese, Consommé or clear meat broth, Chicken liver pâté. Match the wine's structure to the dish's fat and salt.

History

Viña AB takes its name from the Añada Biológica ('biological vintage') roots of the wine. The solera was established in the mid-20th century using barrels that began as a biological Fino and transitioned naturally to oxidative Amontillado ageing when the flor blanket diminished.

1. 1963 — Viña AB Amontillado solera established at González Byass

Facts

Producer

González Byass

Grapes

Palomino Fino

Classification

DO Jerez-Xérès-Sherry

Oak

American oak butts; begins as Fino under flor, flor dies naturally and wine continues oxidative ageing; average 8 years total

ABV

16.5%

Price

€12-20 at retail

Drinking window

0-5 from bottling

First vintage

1963

Frequently asked about Viña AB Amontillado

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