Alvear Carlos VII Amontillado (375ML half-bottle)
Light chestnut bright gold color. Pungent and complex bouquet, inimitable nutty and dried fig deep flavor and character, both soft and strong. Silky dry on palate with a long, complex and elegant finish.
Literally, Amontillado means "in the style of Montilla." The Carlos VII is an Amontillado that has been aging for more than 15 years in our traditional "Solera System" during and after the flor, gaining complexity and full round aromas while retaining the freshness of its origins as a Fino. An harmonious blend of finesse, elegance and age.
Critical AcclaimAll Vintages
A pure pedro ximenez that has been finished beautifully with a swathe of grilled nuts and mahogany wood. The dry, walnut-flavored palate offers a dry finish with some fullness. Dried-mushroom flavors linger at the finish. Drink now.
Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.
Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.
Sherry is a fortified wine that comes in many styles from dry to sweet. True Sherry can only be made in Andalucía, Spain where the soil and unique seasonal changes give a particular character to its wines. The process of production—not really the grape—determine the type, though certain types are reserved for certain grapes. Palomino is responsible for most dry styles; Pedro Ximénez and Muscat of Alexandria are used for blending or for sweet styles.