Since the 1980s and until very recently, the Amontillado soleras of Rainera P. Marín were made from very different soleras labeled as “Manzanilla Pasada”: from the third criadera of Amontillado “M. Pda.” all the way to the little shrine of 1/3 “M. Pda. Viejísima”, and including solera 1/10 “M. Pda. Vieja” (source of #31 and #61 Bota NO bottlings).
After its purchase by the Estévez Group, the greater part of these confusingly labeled stocks (corresponding to the solera and criaderas of Amontillado “Manzanilla Pasada”) were strictly restructured. The finest and deepest butts were selected, their contents refreshed with true (and unfortified) manzanilla pasada (this is a natural amontillado), in order to create an amontillado solera that was slightly over 100-butt strong. We have selected a dozen of these butts which shine for their superior freshness as well as intense notes of aromatic herbs, baked sweet potato, and caramel. The resulting blend is a delicious amontillado, extremely dry, long, serious, complex, but also perfectly drinkable.
The estimate average age of this wine is around 18 years. It is best enjoyed in a sufficiently large white wine glass towards 15ºC—so it should be served slightly below that to allow for aeration. An excellent aperitif on its own, it also works beautifully with some dishes: powerful crudités such as morcón or bull negre, spring haricots with black pudding, sautéed lamb sweetbreads with garlic, fabada asturiana… Needless to say, it is an excellent match to a wide variety of cheeses, both hard and soft.