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