Gutiérrez Colosía Amontillado Sherry
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. A fortified wine.
Sweetness: dry. Amontillado is always dry.
Acidity: medium. From .
Aromas: orchard fruit, typical of
Made: amontillado ages first under a layer of yeast (flor), then with air
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Log inAmontillado according to tradition! Amontillado is a term that refers to a wine made in the manner of Montilla (near Cordoba where the deeply colored oxidized PX comes from). The wine comes from an 8-year-old Solera. The Guiteerez Colosia amontillado has an amber color in the glass. The sherry is intense with notes of dried fruit, nuts, cedar, zest. Bone-dry flavor structure with fresh acids that invigorate the palette. A wine with nuance and depth. The aroma components translate into the mouth and form a school of fragrance and taste palette.
This wine will certainly stay fine for 12 months after opening
Gutiérrez Colosía has its vineyards mainly on albariza soils in Jerez Superior (Balbaina Alta, Balbaina Baja and Los Tercios), these are the typical bright white colored soils. Albariza consists of more than 60% lime (calcium carbonate, a remnant from the oligocene - 33 to 23 million years ago - when this area was completely covered with water). When it rains, the soil turns into a thick paste. But when the sun comes through, the soil dries out to a smooth and reflective crust that retains moisture and protects the vines. In contrast to the large mass of sherry wineries, this is a small-scale house with an emphasis on just quality. Authentic with a more than excellent value4money
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Deze Amontillado toont een ambere kleur en een complexe smaak van gedroogd fruit, geroosterde noten, cederhout en zeste, met een beendroge structuur en frisse zuren die het geheel elegant afronden. Door die combinatie van oxidatieve tonen en verfijnde zuurgraad snijdt de wijn prachtig door het vet van charcuterie en vette vis, vult hij de umami van tonijn aan en sluit hij harmonieus aan bij gerijpte kazen zoals Manchego of een krachtige blauwader. Extra geslaagd zijn gegrilde of licht geschroeide bereidingen van tonijn en makreel, gerookte vis of eenvoudige tapas met jamón ibérico en geroosterde noten, en bij kaas een beetje honing of gekaramelliseerde ui om de nootachtige toetsen te accentueren.
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