"Very intense, nutty, toasted almond characters. Intense, full bodied, good acidity and a medium structure. Very long finish"
John Radford, Decanter 1st October 2008
Amontillado Seco Napoleón is originally aged to become a Manzanilla using the traditional solera system in butts of American oak. However, certain casks show a deeper, nuttier character, and are transferred to a separate solera to age oxidatively as part of the Amontillado blend. The name originates from the days of the Peninsula War, when the Hidalgos sold wine both to the French and the British!
Aroma: rich hazelnut. Full and long on the palate.
Taste: nutty full flavour, dry and refined.
How To Serve :Excellent with nuts in particular, but suits all pre-dinner nibbles better than any other drink. Do not over-chill in order to appreciate the more delicate flavours.
Established in 1792, the family owned and run business is now in its sixth generation and is widely regarded as the definitive Manzanilla house. Extensive vineyard holdings ensure the best quality Palomino Fino is delivered from the bright albariza soils to the bodegas in Sanlúcar de Barrameda, where every step is taken during the long solera process to deliver excellence and consistency. Gradual biological ageing via the solera process under natural flor for Manzanilla and Amontillado produces dry, salty styles that are proving particularly popular in our ever evolving tapas-style culinary culture, where their ability to match such a diversity of ingredients is unrivalled and increasingly fashionable.