What aging style combines qualities of both biological and oxidative aging?

Amontillado is a style of Sherry that uniquely blends the characteristics of both biological and oxidative aging. Initially, Amontillado undergoes biological aging under a layer of flor, a yeast that protects the wine from oxidation while imparting specific flavors and aromas. This phase contributes delicate, fresh qualities typical of Fino and Manzanilla styles.

After a period of biological aging, the flor eventually dies off, allowing the wine to transition into an oxidative aging phase. This part of the aging process enables the wine to develop richer, nuttier flavors, as well as increased complexity as it interacts with oxygen over time. The combination of these two aging methods results in a wine that showcases the light, crisp qualities found in biologically aged wines, while also exhibiting the depth and richness of those aged oxidatively.

In contrast, Fino and Manzanilla styles remain solely under flor for their entire aging process, which means they don't achieve the oxidative characteristics present in Amontillado. Oloroso, on the other hand, is aged exclusively in an oxidative environment from the beginning and does not incorporate the influence of flor.