Winery Cayetano del PinoAmontillado
Natural sweet wine
In the mouth this natural sweet wine is a powerful with a nice freshness.
This wine generally goes well with appetizers and snacks, mature and hard cheese or cured meat.
Taste structure of the Amontillado from the Winery Cayetano del Pino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amontillado of Winery Cayetano del Pino in the region of Andalousie is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Amontillado of Winery Cayetano del Pino in the region of Andalousie often reveals types of flavors of caramel, almonds or non oak and sometimes also flavors of earth, microbio or vegetal.
Food and wine pairings with Amontillado
Pairings that work perfectly with Amontillado
Original food and wine pairings with Amontillado
The Amontillado of Winery Cayetano del Pino matches generally quite well with dishes of sweet desserts, mature and hard cheese or appetizers and snacks such as recipes of pancakes, celery, apple and comté salad for kids or zakouski: russian appetizer.
Details and technical informations about Winery Cayetano del Pino's Amontillado.
Discover the grape variety: Bianchetta Trevigiana
Light and fresh dry whites with a pale golden robe, a supple palate and moderate acidity, with understated aromas of citrus, white flowers and white-fleshed fruits. Also used in discreet sparkling wines (Prosecco). Often blended with Glera, it contributes to Prosecco DOC sparkling wines and the dry local whites of the Colli Asolani. Native Italian white grape from Veneto, Treviso province — productive and historic.
Last vintages of this wine
The best vintages of Amontillado from Winery Cayetano del Pino are 2016
Informations about the Winery Cayetano del Pino
The Winery Cayetano del Pino is one of of the world's greatest estates. It offers 3 wines for sale in the of Amontillado Sherry to come and discover on site or to buy online.
The wine region of Amontillado Sherry
Jerez double-aged style (Palomino, flor veil then oxidative): exclusive Palomino as dry fortified white — topaz to amber robe, subtle ethereal bouquet of hazelnut, aromatic herbs, plants and dark tobacco, light smooth mouth, balanced acidity, dry finish with walnut and wood notes. Fusion of fino saline freshness and intense oxidative umami. Richer than Sanlúcar. VOS/VORS categories (20-30 years), up to 22%.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Erinosis
Generally benign condition caused by a very small mite. The infested leaves show blisters on the upper surface, sometimes reddish, sometimes green, to which corresponds on the lower surface a dense felting, first pinkish white, then brownish or reddish.
