The result is a wine with some of the richness of oloroso and some of the crispness ofamontillado.
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Without the layer of flor,amontilladomust be fortified to approximately 17.5 percent alcohol so that it does not oxidise too quickly.
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Since the wine was originally destined to be a fino oramontillado, it will initially have had a single stroke marked on the cask.
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In the nose it is more complete than the "amontillado", but less complex, with clear balsamic overtones.
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If the flor is allowed to die and the wine undergoes oxidative aging, the wine darkens and the flavour becomes stronger, resulting in anamontilladosherry.
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