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A specialist in traditional Andalusian fortified wines, Bodegas Espinosa de los Monteros focuses on producing VORS‑level solera wines with extremely long ageing. Their Amontillado VORS comes from biologically aged wines that transition into oxidative ageing after flor dies off naturally. The solera system spans decades, sometimes with components over 30-40 years old, concentrated through evaporation and barrel‑led oxidation. The wines begin with palomino fermented in stainless steel, followed by fortification to around 15% for flor formation.
As ageing progresses in well‑seasoned American oak, the wine naturally rises toward 18-20% alcohol due to evaporation. The final result is intensely saline, nut‑driven, and razor‑sharp, demonstrating the depth possible from time, evaporation and micro‑oxygenation. Espinosa de los Monteros prioritises meticulous cask selection, slow movement through criaderas, and minimal intervention to preserve solera integrity.
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