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González Byass

Apóstoles Palo Cortado V.O.R.S. (37.5 cl)

Palo Cortado

The solera of the Apóstoles was created by González Byass in 1862 in honor of Her Majesty the Queen Isabel II of Spain on the occasion of her visit to the winery. A story still elaborately told when visiting the beautiful premises. Specifically the moment you enter the bodega Los Apóstoles. The same moment you decide for yourself this bodega will be the next venue to celebrate your following engagement party, wedding, baptism, funeral or any other future life event.

 

With an average ageing of 30 years, this Palo Cortado is a most interesting wine with an elegant and delicate nose similar to an Amontillado with notes of concentrated fruits.

 

Its dark amber colour is a true prelude to a complex and intense palate with notes of caramel, mature wood, nuts and candied orange peel.

More info +

How many bottles
would you like?

1

32,95

Out of stock

Grape

Palomino, Pedro Ximénez

Origin

Jerez, Spain

Bodegas

González Byass

Alcohol

20%

Contents

0.375 ltr

Palo Cortado

The solera of the Apóstoles was created by González Byass in 1862 in honor of Her Majesty the Queen Isabel II of Spain on the occasion of her visit to the winery. A story still elaborately told when visiting the beautiful premises. Specifically the moment you enter the bodega Los Apóstoles. The same moment you decide for yourself this bodega will be the next venue to celebrate your following engagement party, wedding, baptism, funeral or any other future life event.

 

With an average ageing of 30 years, this Palo Cortado is a most interesting wine with an elegant and delicate nose similar to an Amontillado with notes of concentrated fruits.

 

Its dark amber colour is a true prelude to a complex and intense palate with notes of caramel, mature wood, nuts and candied orange peel.

More info +

Grape

Palomino, Pedro Ximénez

Origin

Jerez, Spain

Bodegas

González Byass

Alcohol

20%

Contents

0.375 ltr

It’s hard to exactly pin Palo Cortado down, that’s why most have stopped trying. Surprising complexities balanced with delicate curiosities. Bitter orange and citric caramel make a truly unique companion for equally elusive courses or a light cigar to mirror one’s soul in and contemplate adventure.

 

 

Goes well with nuts, cured cheeses, stews and gelatinous meats like bull’s tail or cheeks

González Byass

Jerez de la Frontera

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1

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