Amontillado is a Fino or Manzanilla that started with biological ageing under flor for the first three to eight years and matured further (usually longer) in an oxidative way, without flor. A cask of Fino is considered to be Amontillado if the layer of flor fails to develop adequately (by accident or because of bad conditions), or because the solera wasn’t replenished and there is not enough food for the flor to survive. Most of the time though, it is intentionally killed, simply by fortifying it (again) to 17 or 18 degrees.

Some of the most renowned Amontillados include Viña AB (Gonzalez Byass), Tio Diego (Valdespino) and Napoleon (Hidalgo)

Amontillado oxidises slowly, exposed to oxygen through the slightly porous oak, and gains a darker colour and richer flavour than Fino. While still having hints of flor, it will be less fresh and citrusy than a Fino but with more elegance and structure. Made fully dry but often sweetened for export, it is also bottled slightly higher in alcohol: between 16º and 22º (the older it is, the higher the natural alcohol volume will be due to concentration and evaporation).

As of 2012, the rules applicable to the Consejo Regulador say that Amontillado should be naturally dry and can no longer be sweetened. These wines are still produced but they should be labeled Medium sherry, sometimes with an addition like “Blend of Amontillado”.


Types of Amontillado sherry

  • Jerez Amontillado is sometimes used to designate the maturation in a bodega in Jerez de la Frontera.
  • Manzanilla Amontillada is a Manzanilla in which the flor has died (usually between 8 and 12 years) and which has been matured in Sanlucar.
  • Amontillado del Puerto is an even rarer name for Amontillado matured in El Puerto de Santa Maria.

While there is a difference between Amontillado that originated from Fino and Amontillado that started as Manzanilla (which will have a more delicate body), this difference is rarely made on labels.

Sometimes the words Amontillado Fino are used to indicate a young Amontillado, as opposed to an Amontillado Viejo. However these labels are now rarely seen.



Amontillado is often considered the most representative style of sherry since it displays qualities of both styles of maturation. It should be served at a higher temperature than biologically aged sherries (around 12°C, even warmer when it’s an old Amontillado) and it goes particularly well with white meat, a beef consommé, chorizo, medium-heavy cheese or a paté.


Amontillado sherry reviews

Back to Top ↑