Fernando de Castilla was originally founded by Fernando Andrada-Vanderwilde, an aristocrat from a family of land owners who grew grapes and produced base wines for the sherry trade for generations.

At their best, Sherries offer an almost unparalleled combination of intensity, refinement, complexity and length. In short, they offer everything that makes great wine great.

Fernando de Castilla's Palo Cortado Antique is impressive not only for its complexity and elegance but also for its food friendliness. Pair this with a wintry game dish or a steak, and you'll catch a glimpse of how well sherry works with food spanning from simple to refined.

La Bota's #31 Amontillado is an incredibly elegant wine; it possesses a thrilling knife-like cut, showing roasted nuts and caramel richness with spice and umami-like savory tones. The combination of nuanced depth of flavor with incisive intensity is mind-bending. This is very special wine.tk

To begin, Finos grow under flor, a layer of yeasts that form on top of the wine in barrel. If bottled straight from the barrel or with just a light filtration, the flor can become active in the bottle, and that could cause problems.

Valdespino is a house where no corners are cut and where quality is pursued to the utmost. They are the last bodega, for example, that still ferments in oak barrels (everyone else ferments in large quantities in more economical steel tanks).

Trying to situate Sherry in the world of wine is always difficult, and Tio Diego condenses so many unique attributes that it's even harder in this particular case. Regardless, here goes: think of the caramel notes of Madeira, add the citrus and cut of Riesling Kabinett and some butteriness of Muscadet aged a long time on its lees.

Fernando de Castilla's Fino Antique can be counted amongst wines like Geantaz-Deriveux's Cote Roties and Bartolo Mascarello's Barolos

Wines that are incredibly compelling, but also have an almost archaeological significance. Wines that speak of a different era of winemaking.