Leonor is qualified as the ‘rebel’ wine of Jerez. This Palo Cortado, whose elaboration is surrounded by mystery, could be described as an Amontillado in the nose and a Smelly in the mouth. Raised with an average of 12 years in American oak boots following the hatchery and solera system.

Due to its mysterious ageing process it could be described as similar to an Amontillado on the nose and similar to an Oloroso on the palate. Leonor shows a light mahogany colour with golden tones and slightly orange rim. On the nose intense and complex with typical Amontillado notes such as hazelnuts perfectly balanced with other aromas such as bitter orange and mature oak. On the palate powerful and intense with toasted notes yet smooth and silky.

Leonor should be served between 10 and 12 aºC in a small White Wine glass. Due to its power and structure this Palo Cortado is perfect with hard cheese, salty caramel, strong meats such as venison and dry aged beef.

The grapes destined for Leonor are pressed using pneumatic Wilmes presses therefore obtaining the highest quality must. Only the ‘mosto yema’ the free run and first press must is used for this wine, considered the most delicate and elegant. Following fermentation to between 11% and 12% alcohol the wine is fortified to 18% alcohol and then enters the Leonor solera. An empty space of 100 litres is left in the casks so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidisation. Leonor remains in the American oak casks following the traditional Solera system for an average of 12 years.

Guia Penin: 92Pts

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