2610, 2011
Cantina Tollo Listed In Wine & Spirits As Top Co-Op
CANTINA TOLLO "Located in Central Italy's Abruzzo region, Cantina Tollo is a first-level co-op, where the farmers are also the owners of the company. It was founded in 1960 [...]
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This light to medium-bodied, dry, fresh, aromatic Pedro Romero Manzanilla “Aurora” Sherry is a terrific example of a crisp yet flavorful dry sherry that would work well with Japanese sushi or Spain’s delicious black ham. The entire range of sherries from Pedro Romero are well made at a great price that merit serious consumer interest. - Pale straw color, delicate floral, almond, and yeasty aromas and flavor; crisp, soft, and dry on the palate
- Amber color, slight hazelnut and caramel bouquet and flavor; slightly sweet, medium body; long finish.
- Amber color, toasted hazelnut and almond bouquet and flavor; dry, complex, medium body; nutty finish.
- Dark mahogany color, very deep raisin bouquet and flavor; complex, very rich, smooth, extra liquid raisin, fig, and date sweet, very full body; extremely long, sweet finish.
- Produced with 100% muscatel grapes from the Las Cruces vineyard in Chipiona and aged in American oak barrels. Very deep color. Intense floral bouquet. Reminiscent of figs, raisins and walnuts. Full-bodied flavor that lingers on the palate. Very sweet though balanced owing to its natural acidity. This muscatel is one of Lustau’s winningest wines.
- Produced in Sanlúcar de Barrameda. Extraordinarily dry and light. Pungent and fresh on the palate, with refreshing crispness. 92 points on the Parker scale. The highest score ever awarded to a Manzanilla.
- The quintessential Fino from Jerez: dry, light and pungent, with an aroma of almonds and mildly acidic on the palate.
- The classic Amontillado from Jerez, a vibrant golden color, with tremendous body and character. Smooth and full-bodied on the palate. Very nutty.
- Unites the fragrant refinement of an Amontillado with the full-bodied flavor of an Oloroso. Nutty overtones, with hints of vanilla, coffee and dark chocolate.
- Golden-hued Oloroso with penetrating woody aromas. Hints of dark chocolate, walnuts and roasted chestnuts. Very persistent on the palate, tempered with a slight acidity.
- Both components of this wine -Oloroso and Pedro Ximénez- are aged in their own soleras. The result is a mahogany-hued wine with smoky aromas of dried fruit. Smooth and sweet on the palate, with a delicate crisp finish.
- A deep shade of mahogany, smooth, sweet and velvety, complex and persistent on the palate; its crisp finish contrasts and balances its sweetness.
- This is a selection from botas of Oloroso and Pedro Ximénez raised separately and then blended to age for three years in solera. The result puts the sweetness of the PX in front, with flavors of plum jam and tobacco. The salinity of the Oloroso brings freshness and fine minerality that play softly in the background.
- Produced with 100% Pedro Ximénez grapes. The flavor is sweet and fruity, smooth, velvety and balanced, with a long lingering finish. Winner of the Great Gold Medal at the Concours Mondial du Bruxelles.
- From vintner Manuel Cuevas Jurado, it is characterized by its 7-year aging process. Pale straw color, very aromatic with hints of green apples and salty sea-breeze undertones. Very dry and fresh, with body.
- Very pale yellow. In addition to yeast, its aroma and flavor are reminiscent of almonds. Very dry on the palate.
- Originates from an exclusive solera of only 10 barrels. A golden-hued, elegant and classic Amontillado, pungent and aromatic with subtle hints of oak. Nutty and complex on the palate, with a lingering, dry finish.
- From vintner Juan García-Jarana, this Oloroso originates from an exclusive solera consisting of only 38 barrels. Mahogany color with nut and pipe tobacco aromas. Nutty undertones on the palate, with a long finish and a slightly sweet aftertaste.
- You want sweet? Here’s sugar in the sweetest way you can imagine. Caramelized walnut and pecan, dates and raisins. Wonderful stuff balanced with enough palate-cleansing acid that it doesn’t cloy.
- wet, but not sticky in any way, it feels very natural. Surprisingly spicy as well. Mainly pepper. Hints of ripe tropical fruits and molasses. Honey coated nuts. Toasted bread. Hints of cedar oak, walnut cake, cocoa and an overwhelming peppery / gingery warmth in the finish.