Due to its time in contact with oxygen Alfonso shows a golden amber color. On the nose round intense aromas with the nuttiness of the Palomino variety standing out, in this case hazelnuts and walnuts. As a result of the time spent in cask Alfonso shows subtle aromas of oak and spiced notes which remind of truffle or leather. On the palate flavorful and structured with a long and complex aftertaste and slight vanilla touches with a surprising sweet note on the finish.
The must destined for Alfonso comes from the second press of the pneumatic Wilmes presses so as to obtain slightly more structure and body. Following fermentation to between 11% and 12% alcohol the wine is fortified to 18% alcohol and then enters the Alfonso solera. An empty space of 100 liters is left in the casks so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidization. Alfonso remains in American oak casks following the traditional Solera system for an average of 8 years.