Sherry Romate - Riserva Amontillado N.P.U. - 75cl
Format: 75 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Sanchez Romate H. - Sherry | |
| Sherry | |
| Hazelnut, almond, caramel, oxidative notes | |
| Palomino grape | |
| 75 cl | |
| 19.0% | |
| Spagna | |
| American oak barrels | |
| Minimum 5 years in solera system | |
| Palomino | |
| Amber | |
| Room temperature, aperitif or savory pairings |
The Amontillado N.P.U. is produced following the traditional aging method under a veil of flor yeast, followed by a period where the wine is exposed to oxygenation, which helps develop its characteristic amber color and intensely nourishing aromatic profile. This process gives the wine not only a robust structure but also delicate hints of nuts, almonds, and slightly spicy notes, enriched by a subtle aftertaste of wood.
On the palate, the Sherry Romate Riserva Amontillado N.P.U. surprises with its perfect balance between dryness and a slight astringency, enhancing its complexity. The finish is long and lingering, with a return of flavors that evoke dried fruits and a subtle vein of aromatic herbs.
This Sherry stands out for its gastronomic versatility, being an excellent accompaniment to appetizers, mushroom-based dishes, aged cheeses, or seafood. It is also an extraordinary option to be enjoyed on its own, as a meditation wine after a meal.
Thus, the Amontillado N.P.U. from Romate is a wine that will undoubtedly satisfy the most demanding connoisseurs, offering a piece of that Spanish wine culture famous around the world for its ability to generate unique emotions through wine.
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.