Defining a Palo Cortado seems difficult, but after much research it seems the best answer is it is likened to a lightweight, delicate Oloroso. The common method to create Palo Cortado it to pick grapes early, only take the first juice coming out of the press, retaining a higher Malic acid content (tastes like crisp green apples). Typically, these musts are destined for Fino production, but if fortified to 17-18% the flor will be killed and the wine starts ageing oxidatively, while remaining light and delicate. They may go through a short flor ageing period combined with the oxidative process, the best of both worlds, resulting in greater complexity. And this Almacenista Palo Cortado Cayetano del Pino 1/22 is a beauty and the perfect example to taste and understand the style. Made from a 22-barrel batch in the solera and it is worth every penny, oh and its nearly Christmas, time to celebrate.
