Sherry Romate - Oloroso - 75cl
Format: 75 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Sanchez Romate H. - Sherry | |
| Fortified wine | |
| Notes of nuts, caramel, spices | |
| Palomino grape | |
| 75 cl | |
| 18.0% | |
| Spagna | |
| American oak barrels | |
| Minimum 3 years in solera system | |
| Palomino | |
| Dark amber | |
| Room temperature, paired with cheese and meats |
The distinctiveness of Romate's Oloroso Sherry begins with its vinification. Unlike other types of Sherry, Oloroso does not undergo the "flor" process, which involves the formation of a yeast layer on the surface. This allows the wine to oxidize slowly, thus acquiring its rich aromas and characteristic amber color. The maturation occurs through the solera system, which ensures extraordinary consistency and quality in every bottle.
On the nose, Romate's Oloroso Sherry offers intense notes of nuts, dried figs, and spices, with an undertone of caramel and cedar wood. On the palate, it is vigorous and full, with a well-balanced structure that displays elegant nuances of dark chocolate, tobacco, and a hint of vanilla. The finish is long, leaving a pleasant lingering sensation of spiced warmth.
This Oloroso is ideal as a contemplative wine but can also be magnificent when paired with aged cheeses, intense meat dishes like braised meats, and even as a counterpoint to rich desserts like chocolate fondant. Serve at a temperature of 14-16°C to enhance all its nuances.
Ultimately, Romate's Oloroso Sherry is a perfect choice for wine lovers seeking a rich and complex sensory experience, a true jewel of Spanish winemaking.
How to serve
Serve to:
18-20°C
When to drink it:
In ogni occasione
Production area
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Sánchez Romate H. - Sherry
Discover the spirits, production style and story of Sánchez Romate H. - Sherry.
Distillation
For the brandy: production of holandas by traditional copper pot-still distillation and subsequent ageing according to the solera system; the typical method of Brandy de Jerez.
Ageing
Criaderas and solera system; finishing in American oak casks; biological ageing under a layer of flor for Fino/Manzanilla and oxidative ageing for Oloroso/Amontillado; some sweet reserves and brandies finished in casks previously seasoned with Oloroso or Pedro Ximénez.