{"id":3303,"date":"2020-03-16T16:22:42","date_gmt":"2020-03-16T16:22:42","guid":{"rendered":"https:\/\/global.williams-humbert.com\/?p=3303"},"modified":"2026-10-14T12:50:46","modified_gmt":"2026-10-14T12:50:46","slug":"williams-and-humbert-launches-don-zoilo-12-year-old-palo-cortado","status":"publish","type":"post","link":"https:\/\/global.williams-humbert.com\/en\/williams-and-humbert-launches-don-zoilo-12-year-old-palo-cortado\/","title":{"rendered":"Williams & Humbert launches Don Zoilo 12-year-old Palo Cortado"},"content":{"rendered":"\n

This wine joins the rest of the Don Zoilo range: Fino, Amontillado, Oloroso and Pedro Xim\u00e9nez.<\/p>\n\n\n\n

A new Palo Cortado joins the Williams & Humbert sherry range. This new wine becomes part of the Don Zoilo collection, made up of Fino, Amontillado, Oloroso and Pedro Xim\u00e9nez \u2013 a range of sherries aged for at least 12 years, except for the Fino, with an average age of 9 years.<\/p>\n\n\n\n

Don Zoilo Palo Cortado is made from free-run must from Palomino grapes grown in our finest pagos, A\u00f1ina and Carrascal, in the Jerez Superior area.<\/p>\n\n\n\n

After alcoholic fermentation of the must at controlled temperature and subsequent classification by finesse, it is fortified to 15% with the finest wine spirits. These are the first steps to obtain the traditional sobretablas that will enter our biological ageing soleras. Occasionally, during this ageing process, some casks do not develop in the direction expected for these finos.\u00a0 These are the casks that are fortified with one or two jars of spirit and form the base of these Palo Cortado soleras, which after careful selection in the bodega age for at least 12 years in American oak casks.<\/p>\n\n\n\n

This is how Don Zoilo Palo Cortado (19.5% ABV) is born: old gold in colour, with a very pungent, intense and complex nose reminiscent of nuts and hazelnuts. On the palate it is dry and silky, with balanced acidity. Full-bodied and characterful, it is very persistent with a remarkably expressive retronasal finish.<\/p>\n\n\n\n

Ideal with nuts, charcuterie, cured cheeses, fresh tuna, mushrooms, game, stews and dishes with spices and sweet sauces. Recommended serving temperature: 12\u201314 \u00b0C.<\/p>\n\n\n\n

\"Bottle
Don Zoilo Fino<\/figcaption><\/figure>\n\n\n\n

Don Zoilo Fino is made from first free-run must from Palomino grapes grown in our finest pagos, A\u00f1ina and Carrascal, in the Jerez Superior area.<\/p>\n\n\n\n

After alcoholic fermentation of the must at controlled temperature and subsequent classification by finesse, it is fortified to 15% with the finest wine spirits. These are the first steps to obtain the traditional sobretablas that will enter our soleras for biological ageing under a veil of flor, through the Criaderas y Soleras system, where they age for 9 years in American oak casks.<\/p>\n\n\n\n

Don Zoilo Fino (15% ABV) is a very bright, old-gold wine. Its pungent, intense and complex nose recalls flor, with almond notes. Very dry with balanced acidity, it is a full-bodied fino with great character. Elegant on the palate with a long retronasal finish.\u00a0<\/p>\n\n\n\n

\"Bottle
Don Zoilo 12-year-old Amontillado<\/figcaption><\/figure>\n\n\n\n

Don Zoilo Amontillado is made from first free-run must from Palomino grapes grown in our finest pagos, A\u00f1ina and Carrascal, in the Jerez Superior area.<\/p>\n\n\n\n

After alcoholic fermentation of the must at controlled temperature and subsequent classification by finesse, it is fortified to 15% with the finest wine spirits. These are the first steps to obtain the traditional sobretablas that will enter our soleras for biological ageing under a veil of flor, through the Criaderas y Soleras system, where they age for at least 8 years in American oak casks, then continue naturally for 4 more years of oxidative ageing until they reach the Solera.<\/p>\n\n\n\n

Don Zoilo Amontillado (19% ABV) is a very bright, amber wine. A very pungent and intense nose with hints of the fino it once was, nuts and hazelnut. A dry sherry with balanced acidity and plenty of body. Elegant and persistent on the palate.<\/p>\n\n\n\n

\"Bottle
Don Zoilo 12-year-old Oloroso<\/figcaption><\/figure>\n\n\n\n

Don Zoilo Oloroso is made from first free-run must from Palomino grapes grown in our finest pagos, A\u00f1ina and Carrascal, in the Jerez Superior area.<\/p>\n\n\n\n

After alcoholic fermentation of the must at controlled temperature, it is fortified to 19% with the finest wine spirits.<\/p>\n\n\n\n

These are the first steps to obtain the traditional sobretablas which, through the Criaderas y Soleras system, undergo oxidative ageing for at least 12 years in American oak casks.<\/p>\n\n\n\n

Don Zoilo Oloroso (19% ABV) is a bright amber wine with a very intense nose reminiscent of walnut. On the palate it is dry, low in acidity, full-bodied and velvety. A full, harmonious wine with a very persistent retronasal finish.<\/p>\n\n\n\n

\"Bottle
Don Zoilo 12-year-old Pedro Xim\u00e9nez.<\/figcaption><\/figure>\n\n\n\n

Don Zoilo Pedro Xim\u00e9nez is made from first free-run must from Pedro Xim\u00e9nez grapes grown in our finest pagos, A\u00f1ina and Carrascal, in the Jerez Superior area. The grapes are sun-dried for 15 days on the almijar. The pressed must is fortified to 9% for settling and racking, then fortified again to 18% before oxidative ageing through the Criaderas y Soleras system for at least 12 years.<\/p>\n\n\n\n

Don Guido Pedro Xim\u00e9nez (18% ABV) is a mahogany-black wine with aromas of raisins and figs, characteristic of the Pedro Xim\u00e9nez grape. On the palate it is very sweet and persistent. \u00a0<\/p>\n\n\n\n

The Don Zoilo range is available at the Williams & Humbert online shop:<\/em><\/p>\n\n\n\n

www.tiendawilliamshumbert.com<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Williams & Humbert launches Don Zoilo 12-year-old Palo Cortado, completing a range of Fino, Amontillado, Oloroso and Pedro Xim\u00e9nez.<\/p>\n","protected":false},"author":1,"featured_media":593,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1093],"tags":[1134,1268,1253,1108,1099,1095],"class_list":["post-3303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sherry-wines","tag-don-zoilo","tag-launches","tag-launches-en","tag-palo-cortado","tag-sherry-wines","tag-williams-humbert"],"_links":{"self":[{"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/posts\/3303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/comments?post=3303"}],"version-history":[{"count":3,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/posts\/3303\/revisions"}],"predecessor-version":[{"id":4205,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/posts\/3303\/revisions\/4205"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/media\/593"}],"wp:attachment":[{"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/media?parent=3303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/categories?post=3303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/global.williams-humbert.com\/en\/wp-json\/wp\/v2\/tags?post=3303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}