"""Amontillado"" is a type of what?"
Amontillado 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 origin Montilla-Moriles and Jerez-Xérès-Sherry were changed to prohibit sweet amontillado. They have to be labelled as Medium Sherry: blend of Amontillado
Amontillado 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% 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. Amontillado is characterized by nutty aromas, tobacco, aromatic herbs and often ethereal, polished notes of oak. The fusion of two different aging processes makes Amontillado wines extraordinarily complex and intriguing. Amontillado can be