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Amontillado
Amontillado is a variety of Sherry wine characterized by being darker than Fino but lighter than Oloroso. It is named for the Montilla region of Spain, where the style originated in the 18th century, although the name 'Amontillado' is sometimes used commercially as a simple measure of color to label any sherry lying between a Fino and an Oloroso. An Amontillado Sherry begins as a Fino, fortified to approximately 13.5 percent alcohol with a cap of flor yeast limiting its exposure to the air. A cask of Fino is considered to be Amontillado if the layer of flor fails to develop adequately, is intentionally killed by additional fortification or is allowed to die off through non-replenishment. Without the layer of flor, amontillado must be fortified to approximately 17.5 percent alcohol so that it does not oxidise too quickly. After the additional fortification, Amontillado oxidises slowly, exposed to oxygen through the slightly porous American or Canadian oak casks, and gains a darker colour and richer flavour than Fino.
== Varieties ==
Amontillado can be produced in several different manners. A ''Fino Amontillado'' is a wine that has begun the transformation from a fino to an Amontillado, but has not been aged long enough to complete the process. ''Amontillado del Puerto'' is an Amontillado made in El Puerto de Santa María. Naturally dry, they are sometimes sold lightly to medium sweetened but these can no longer be labelled as Amontillado. On 12 April 2012, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès-Sherry〔(PLIEGO DE CONDICIONES DE LA DENOMINACIÓN DE ORIGEN «JEREZ-XÉRÈS-SHERRY» )〕 were changed to prohibit sweet Amontillado. They have to be labelled as Medium Sherry: Blend of Amontillado or suchlike.
The classification by sweetness is:
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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