Fernando de Castilla : Antique Palo Cortado

Characteristics and tasting tips for Fernando de Castilla Antique Palo Cortado

Tasting

Appearance
This palo cortado displays a deep amber colour with copper highlights, reflecting its long oxidative ageing in contact with wood.

Nose
The nose is subtle and remarkably complex, elegantly combining the characteristic aromas of an aged amontillado with the aromatic intensity of an oloroso. Notes of dried fruit (almonds and toasted hazelnuts), candied citrus, caramel and marzipan are complemented by a hint of sweet spice.

Palate
The palate is full and generous, with a remarkable balance between richness and dryness. The wine finishes long, dry and mouth-watering, with lingering toasted notes and the saline touches characteristic of the style.

Food and wine pairings

This palo cortado pairs beautifully with meat, mushrooms and cured charcuterie, bringing out their richness and depth of flavour.

Serving and cellaring

Serve the non-vintage Antique Palo Cortado between 12 and 16°C. This range allows the serving temperature to be adapted to the dish: cooler for delicate fare, warmer for rich, hot dishes.

Fernando de Castilla’s amber-hued palo cortado from the Jerez-Xérès-Sherry appellation

The estate

Fernando de Castilla, a brand established in 1972 to produce brandy, has roots in a much older family winemaking tradition in Jerez de la Frontera, Andalusia. Today, the bodega is run by Norwegian Jan Pettersen, who acquired it in 1999. It has become a leading boutique producer in the Jerez-Xérès-Sherry appellation. Its approach centres on natural wines that are neither blended nor fined, aged in criaderas and soleras, alongside expertise in sherry, brandy and Jerez vinegar.

The vineyard

The vines used to make this Jerez grow on albariza soils, a white limestone marl renowned for its ability to retain water and particularly well suited to Andalusia’s hot, dry climate. No pesticides or herbicides are used in the vineyard.

Winemaking and ageing

This palo cortado undergoes traditional vinification before being aged in soleras, where wines of different ages are continually combined. The wines in this cuvée have an average age of around 30 years. This Spanish wine undergoes extended oxidative ageing without developing a veil of flor, giving it its amber colour and aromatic complexity, poised between an amontillado and an oloroso.

Grape variety

This wine is made from palomino fino, the emblematic grape variety of the Jerez vineyards.