Don Zoilo It comes from organic aging under a veil of flor in traditional oak barrels for a minimum average period of 8 years, to continue, naturally, for 4 more years, in oxidative aging. until it reaches the solera where it is "saca" for consumption. It is a dry amontillado, with just the right amount of acidity, a lot of body and a very elegant and persistent character in the mouth. A tremendously expressive amontillado that is not easily forgotten .