Like all Amontillados, Tio Diego began life as a Fino. The grapes came from the single vineyard 'Inocente' in the famous Pago Macharnudo, and the must was fermented in oak butts. The wine then aged for over 8 years under a veil of flor yeasts in the Inocente solera before being transferred to the Tio Diego solera to continue ageing for at least another 8 years in the absence of flor and taking on a complex range of oxidative notes in addition to those of the flor. The result is an amber coloured wine, complex on the nose with distinct hazelnut aromas. On the palate it is dry, full, elegant and well balanced. It makes a perfect aperitif and harmonises well with meat and game dishes. Best served slightly chilled.

• 100% Palomino from Macharnudo Alto
• Fermented in cask with indigenous yeasts
• About 10 years of biological aging under flor yeast in barrel
• The wine sees an additional 5—6 years of oxidative aging before bottling