 The bodegas also found that if they limited the number of times that fresh wine was added to the solera they could develop a wine style between fino and oloroso that would have some of the fragrant qualities that flor added, but with a little more oxidation and concentration of flavors.This style was reminiscent of the wines from nearby Montilla and they picked up the name amontillado meaning "in the style of Montilla".There was more experimentation in making the wines sweeter.