Gutiérrez Colosía, 'Amontillado'
Amontillado is a unique wine produced from the complete fermentation of palomino grape must. The result is the fusion of two different types of ageing processes (both biological and oxidative).
The first stage of the ageing process takes place, as in the case of Fino and Manzanilla, under a film of flor, and these early years spent in the criaderas lend the wine a sharp pungent note which enhances its dryness on the palate. At a given moment in time the flor begins to disappear, giving way to a second stage of oxidative ageing which gradually darkens the wine and enhances its concentration and complexity.
Amontillado is a reference to the region of Montilla-Moriles, a Spanish wine zone located ~60 miles to the north east of Jerez, whose wines are generally considered inferior to Sherry. The word means 'like Montilla'.
Flor refers to film forming yeasts that grow on top of some sherries, preventing oxidization while still capable of fermenting the wine. The yeasts will only form in the narrow alcoholic range of 14.5% to 16%, and cannot be grown in stainless steel tanks.
D.O. Jerez-Xérès-Sherry, El Puerto de Santa María, Cádiz