Bone-dry mature Fino is further-aged 7 years oxidatively to become an Amontillado. Pale topaz, amber. Hazelnuts, tobacco, aromatic herbs, tree saps and resins on the nose are followed by smoked almonds and caramel popcorn. There is a salinity of saltbush and seaspray. The biological ageing leaves the palate with an elegant, lean body free of glycerol. It offers up decaying autumnal leaves, acorn husk, salted quince, and a minerality screaming ALBARIZA! This is an elegant and subtle amontillado.