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Palo Cortado, often described in textbooks as the "most difficult style to define," sits suspended between Amontillado and Oloroso. The official regulations describe it as: "this wine must have the aromas characteristic of Amontillado sherry and the palate characteristics of Oloroso," or in short: Amontillado on the nose and Oloroso on the palate. The wine is produced using the Solera method, with an average ageing time in the solera system of 25 years. The wine is made from grapes of a single vineyard, grown in the famous Pago Macharnudo Alto district.
Appearance: old gold colour with an amber rim.
Aromas: medium intensity, with notes of caramelised fruits, sweet spices, vanilla, orange peel and walnuts.
Structure: intense in flavour, dry. Medium-length finish.
Serve chilled at 7–9 °C as an aperitif or with olives, salted almonds, gazpacho, cheeses, cured ham, or even with asparagus or artichokes.
