Wellington Palo Cortado is unusual, in that it first ages under a film of yeast ‘flor’ which protects it from oxygen, but then loses that flor to age oxidatively at the very end of the process. Palo Cortado has aromas similar to Amontillado and the body of Oloroso. It is aged in American oak casks for more than 20 years.
Aromas of hazelnuts and wood. The palate has soft, dry, aromas of toasted pastries and dried fruits