Tio Diego ages under flor from the tenth up to the third criadera, when it is over 10 years. When passing from the third to the second, it is fortified again, up to 17,5% ABV. The flor dies and it ages oxidatively in the last three stages. That means the biological ageing period is much longer than in other Amontillados
On the nose:rather wide and aromatic, with plenty of nutty notes (hazelnuts, almonds), caramel and hints of linseed oil. Quite rounded, even slightly buttery. Some bready notes. Still these (old) flor notes: hay, shrubland, sea breezes and hints of wet sheep, but obviously less punchy and less nervous than its Fino counterpart. A great balance of biological and oxidative hints, spot on.
Medium-bodied and very dry. Starts crisp, even slightly sharp for an Amontillado, close to the tangy character of the Fino Inocente, but it picks up nutty notes (almonds, walnuts) and hints of old barrels along the way. Fairly high acidity. Lemon zest. Mediterranean herbs, along with a slight bitterness and burnt almonds.