So, if the Pasada took us up to eight years, this one adds four more, but all under an oxidative regime. The wine has been (re)fortified up to 18% ABV after the eight years. Thereafter, the dynamic shifts, and it is the marriage of gentle oxidation and slow evaporation that coaxes the innate complexity. Caramel, candy apple, quince, and soft leather; suede, maybe; bewilderingly fresh acidity (where does that come from?!); hazelnuts and a slightly oily balming sensation; elegant, so as to register as an Amontillado with a Manzanilla heritage.