A Brief Introduction
The production of Palo Cortado is the clearest example of the necesity of Sherry winemakers to correctly identify the true vocation of each type of wine and to act accordingly.
A wine of great complexity which combines the delicate bouquet of an Amontillado with the body and palate of an Oloroso.
Chestnut to mahogany in colour with a complex bouquet which harmonises the characteristic notes of Amontillados and Olorosos, citric notes reminiscent of bitter orange and lactic notes suggestive of fermented butter. It has a deep, rounded, ample palate with smooth, delicate aromatic notes appearing in the aftertaste, leading to delicious lingering finish.
Did You Know?
The origin of the first generation of Palo Cortados is very old; it comes from times when wines were fermented in casks that had multiple oenological variables, causing subtle differences between wines of the same vintage. Today the foremen continue selecting very special and delicate young wines to nourish the old generations and maintain the distinct character of the Palo Cortados.
Production and Ageing
These are wines produced from very fine must, initially fortified to 15% by volume and their casks are marked with a "palo," or slash.
Once the sobretabla stage is completed, if the tasters note the existence of certain very specific characteristics in some of the casks in which the flor has been maintained, they will mark it as a potential Palo Cortado by drawing a horizontal line across the original slash mark. The wine is then again fortified to above 17% by volume, thus redirecting the process of oxidative ageing.
Palo Cortado & Gastronomy
- Alcoholic content between 17 & 22% vol.
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- High in Gylcerine Content 8 - 10 gr. / litre