El Tresillo Amontillado - Emilio Hidalgo
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The El Tresillo Amontillado from Emilio Hidalgo from the sherry-growing region D.O.. Jerez in Andalusia, is vinified exclusively from Palomino Fino grapes.
A clear mahogany color with sparkling reflections shimmers in the glass of this sherry. The bouquet convinces with its multifaceted aroma - especially hazelnuts, walnuts and almonds come to the fore and are accompanied by spicy notes. On the palate, this sherry presents itself balanced with a present, full-bodied and full-bodied character. Fine nutty nuances are still evident in the long finish.
Vinification of the Emilio Hidalgo El Tresillo Amontillado
The hand-picked grapes are destemmed, gently pressed and the resulting must is fermented in stainless steel tanks under temperature control. This young wine is then drawn off, fortified and placed in American oak barrels for initial aging. The barrels are only filled to a certain extent (maximum 85%), so that the characteristic flor (a layer of yeast) can develop, which seals the wine airtight and gives it the sherry-specific aroma.
Once the wine has matured, it is transferred to the traditional solera system, in which sherries of the same type are aged for three to ten years in barrels placed one above the other. The oldest wines are stored in the lower barrels (solera), while the youngest wines are stored in the upper rows (criaderas). The sherry intended for sale is always taken from the lower barrels. However, only a small part (maximum one third) is taken and the removed part is then filled up with sherry from the upper rows. The whole principle is continued until the topmost barrels, where young wine, mosto, is added to the sherry.
Food recommendation for the El Tresillo Hidalgo Amontillado
This sherry from Spain is excellent with dishes with cured meat or roast duck with dumplings and blue cabbage.
Awards for the El Tresillo Amontillado from Emilio Hidalgo
- Vinum: 18 points
- Guía Peñín: 93 points
- The Wine Advocate: 90 points
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