Tío Diego is the direct descendant of Inocente: the same Macharnudo Alto grapes, the same barrel fermentation with indigenous yeasts, the same ten-stage solera — but with slower rotation, spending around ten years under flor before the yeast layer thins naturally and oxidative ageing begins. An additional five to six years of oxidative ageing follows, bringing the final average age to around fifteen to eighteen years.
The result is an Amontillado unlike any other. The biological foundation is far more pronounced than in wines that spend only two or three years under flor. The nose is racy and linear: mineral chalk, lemon zest, salted almonds and a sharp biological note that feels almost Fino-adjacent despite the years of oxidation. The palate is dry, with a crisp entry, growing nutty richness through the mid-palate and a long, salty, slightly bitter finish. Roasted almonds, dried figs and subtle flor yeast notes combine with toasted wood and spices. One of the most terroir-expressive wines in the entire sherry universe.