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The characteristic of Palo Cortado sherry being only partially oxidative is indeed a key feature. Palo Cortado is unique in its aging process; it starts its life like an Amontillado, gaining complexity from the flor yeast, which contributes an element of freshness. However, as it ages, the flor diminishes, and the wine begins to develop oxidative qualities. This dual aging process allows Palo Cortado to strike a balance between the freshness associated with biological aging and the deeper flavors from oxidative aging.

In contrast, the other characteristics referenced do not accurately define Palo Cortado. While it is typically rich and fortified, it does not strictly adhere to a consistent level of alcohol or sweetness like other styles, so stating that it develops significant flor or is always sweetened and sold as Cream Sherries would not be representative of the actual nature of Palo Cortado. This complexity and unique aging process make Palo Cortado a distinctive choice among the sherry offerings.