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El Tresillo 1874 Especial Amontillado Viejo

20% Vol
El Tresillo 1874 Especial Amontillado Viejo

This old Amontillado is the result of time and dedication and arose from the harvest of the year the estate was founded, 1874. Over 50 years old, it had an initial biological ageing that gave it its finesse and style. Over the years, it evolved into more structured nuances. Its subsequent and long oxidative ageing defines this complex, elegant, old Amontillado with extraordinary character. As it is a very old wine, it can be enjoyed on its own. At the table, due to its potential, we recommend you pair it with stews or structured meats, such as game, and old, smoked, or seasoned cheeses. Serve in a large wine glass where it can express its qualities, at a temperature of 14º.

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El Tresillo 1874 Especial Amontillado Viejo
El Tresillo 1874 Especial Amontillado Viejo
€72.00
Ex Tax: €58.54
El Tresillo 1874 Especial Amontillado Viejo

El Tresillo 1874 Especial Amontillado Viejo

€72.00
Ex Tax: €58.54
We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Palate The palate is rich, nutty, and spicy, with bitter notes, and a long finish.
Colour Iodine yellow
Fact Sheet
Grape Variety 100% Palomino
Alcohol % 20%
Style Dry, nutty Amontillado Sherry
Estate/Producer Bodegas Emilio Hidalgo
Country Spain
Region/AOC Jerez
Vintage Solera Aged
Making Techniques Harvest of the year of the foundation of the estate in 1874, and from which this vintage emerged. Its solera has been enriched by successive “dews”.
Closure Cork
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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