Palo Cortado V.O.R.S. 1730 Álvaro Domecq

Jerez wines are made with Palomino grapes. The harvest takes place in late August or early September depending on the year. Once harvested, it is fermented in steel tanks at a controlled temperature. Once the fermentation is finished, the finest and most delicate musts are selected for the production of our fine wines. Initially, the natural alcoholic graduation is 12% Vol. This wine of the year is topped with vinous alcohol up to a graduation of 15.5% Vol. The aging process begins with biological aging by the Jerez system of solera and criaderas, in boots of American oak of approx. 500 liters capacity. During this process, some of these boots are no longer fine and sharp and are selected by the winemaker to abandon biological aging. They are topped with wine alcohol up to 17.5% Vol, beginning oxidative aging. During the long aging period of this cut wood, a complex process occurs in which the aromas of biological aging, the extraction of aromatic compounds from the wood, the oxidation and the concentration of the substances in the wine come together, reaching this wine reaches 21% Vol of alcoholic graduation.

Bright mahogany color. Nose of great aromatic intensity, it presents sharp notes and dried fruits such as hazelnut and a soft palate. In the mouth it is slightly dry and very balanced with a great persistence on the palate.

Combines well with