Gonzalez Byass, Del Duque, Amontillado Muy Viejo



The solera of Del Duque began in 1835 when the Duke of Medinaceli purchased 16 sherry butts. This Amontillado Muy Viejo has more than 30 years of ageing in oak 
barrels giving it an intense concentration and complexity. 
Dry in taste with hints of cedar, leather, walnuts and a 
lingering, nutty finish. It is a great partner for roast beef, 
hearty casseroles, game or mature Cheddar cheese.

The Palomino grapes destined for Del Duque begin life as Tío Pepe and therefore are pressed using pneumatic Wilmes presses to obtain the highest quality must. Following fermentation to between 11% and 12% alcohol the wine is fortified to 15.5% alcohol and then enters the Tío Pepe Solera. Due to the 15.5% alcohol and the unique temperature and humidity in the Jerez cellars a layer of yeast known as the ‘flor’ will form on the surface of the wine. In order to this flor to form properly an empty space of 100 liters is left in the cask. This flor is the most important influence on the Fino wine as it protects it from the oxygen and gives it its unique aroma and character. The wine remains for a minimum of 4 years following the traditional Solera system under the flor. After this time the wine is moved to a young Amontillado Solera where it will remain a further 6 years while the flor naturally dies off. At roughly 10 years old the wine enters the Del Duque Solera where it will remain for a further 20 years in complete contact with the oxygen. All this process is supervised by winemaker and master blender Antonio Flores. Due to its more than 30 years of aging it enters in the category VORS (Very Old Rare Sherry).

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