SOLUQUA

MANZANILLA

Tipo de Vino: Manzanilla Pasada.

Variedad de Uva: Palomino Fino.

Denominación de Origen: Manzanilla-Sanlúcar de Barrameda.

Vejez Promedia: 9-10 años.

 

Elaboración y Crianza: Se trata de vinos procedentes de mostos de la variedad palomino, obtenidos mediante presiones suaves y sometidos a fermentación completa. El posterior encabezado a 15% vol. propicia la crianza biológica, que debe de llevarse a cabo íntegramente en bodegas situadas en Sanlúcar de Barrameda. Al ser un producto denominado “pasada” se deja hasta el extremo del comienzo de su crianza oxidativa natural, mimando muy de cerca nuestras levaduras en flor. Las especialísimas condiciones microclimáticas de nuestra bodega  situada en la desembocadura del río Guadalquivir, propician el desarrollo de un velo de flor con y al ser un producto características organolépticas muy peculiares.  Esta crianza biológica se prolonga durante un período de tres-cuatro años y se realiza en botas de roble americano mediante el tradicional sistema de criaderas y solera

 

Características Físico –Químicas:

Grado Alcohólico: 15% Vol.

Azúcar: <5gr/l.

Acidez Total: 3,5-5,00 gr/l.

Acidez Volátil: 0,15-0,40 gr/l.

Contenido en glicerina: <2gr/l.

 

Características Organolépticas: Amarillo pálido Nariz intensa, franca Notas de maderas viejas, algún toque de flores ajadas y toques de frutos secos. Delicados recuerdos a la crianza biológica. En boca en carnosa, muy seca, con bastante peso, excelente acidez y buen recorrido con un final levemente amargoso.

 

Maridaje: Mojama, Boquerones en Vinagre, Bacalao Salado Sopas Frías (Ajo Blanco y Salmorejo), Embutidos y Anchoas.         Sushi, Vichyssoise, Ceviche y Tapenade.

Conservación y recomendaciones: Las cajas deberán ser  almacenadas en un lugar fresco y seco, a temperatura ambiente, Servir muy frio entre 7 y 9 º

FINO

Wine Type: Generoso

Grape Variety: Palomino Fino

Appellation: Jerez-Xeres-Sherry.

Average Aging: 8 years.

 

Development and Aging: The Fine wine is obtained from the total fermentation of grape variety Palomino. The base wine thus obtained leads to 15% vol. alcohol, in order to promote the development Veil Flower; the natural protection of the yeast will prevent oxidation of wine throughout his upbringing and confer very special organoleptic characteristics. This biological aging continues for a period of five years and takes place in American oak casks using the traditional solera system and hatcheries.

 

Physical-chemical characteristics:

Alcohol: 15% Vol Sugar. <2 g / l.

Total Acidity: 4.00 to 5.00 gr / l.

Volatile Acidity: 0.20-0.40 g / l.

Glycerine content: <2 g / l.

 

Tasting Notes: Pale Straw. Clean and intense nose with attractive notes of fresh, fruity and deep grass. The taste is fresh, with soft amargosidad, good acidity, with a step simple but pleasant mouth. Good development

 

Pairing: Ideal with seafood, Clams, Fish baked sausage and anchovies. Shushi, Tempura, bouillabaisse and Guacamole.

 

Conservation and recommendations: The boxes should be stored in a cool, dry place at room temperature Serve very cold between 7 and 9 ° C.

AMONTILLADO

Wine Type: Generoso.

Grape Variety: Palomino Fino.

PDO: Jerez-Xerez-Sherry

Average Aging: 30 years

 

Processing and Aging: Obtained from the complete fermentation of palomino grapes, our Amontillado is a unique wine, fruit of the fusion of two types of aging, biological and oxidative. This particular aging process begins, as in the case of ‘manzanillas’, with an initial phase called under ‘velo de flor’; throughout the early years in the ‘criaderas’ this wine acquires sharp notes and accentuates its dry palate. From one point, the disappearance of the ‘velo de flor’ causes a second phase of oxidative aging that gradually darken the wine and it will provide concentration and complexity.

 

Physical-chemical characteristics:

Alcohol: 19.5% Vol Sugar. <5g / l.

Total Acidity: 6.00 to 7.00 gr / l. Volatile Acidity: 0.6-0.8 g / l.

 

Tasting Notes: A dark amber colour with mahogany reflections, slightly reddish, with a glycerine and slow tear that fills the walls of the glass. On the nose the results of biological aging provides with some marine notes, varnish, peach pit, understory of pine forest, balsamic, fresh, chocolate and certain memories of carob gum. In mouth,  it is powerful from start to finish, flooding the palate with aromas of raisins and fresh quince and a warm acetic point aftertaste, dry and fortunately very long.

 

Pairing: Almonds, Morcón and Iberian ham, grilled asparagus, artichokes cream, sauteed mushrooms, smoked  and white meats. Also with salmon, herring, roasted lamb and rice with rabbit.

 

Storage recommendations: The boxes must be stored in a cool and dry place. Serving temperature between 12-15º.

OLOROSO

Wine Type: Generoso

Grape Variety: Palomino Fino.

Appellation: Jerez-Xerez-Sherry.

Average Aging: 30 years.

 

Development and Aging: Coming from the complete fermentation of musts palomino grape, odorous are “vocational” wines; the special structure showing the outset advise tasters classification bound oxidative aging. The initial heading to 17% vol. Alcohol prevents the development of flor, so the wine ages exposed at all times to the slow action of oxygen through the traditional solera system and hatcheries. The slow water loss through the walls of the timber boots promotes a continuous process of concentration, which makes the wine is winning in structure, softness and complexity.

 

Physical-chemical characteristics:

Alcohol: 20% Vol Sugar. <5g / l.

Total Acidity: 6.00 to 7.00 gr / l.

Volatile Acidity: 0.6-1.0 g / l.

 

Tasting Notes: golden amber color, dark flavors reminiscent of old .Nariz: attic, closet, varnishes, wood brandy … Forest and humidity, sandalwood and dulces.Cálido touches, surround, silky and velvety on the palate. Roasted flavors with figs and quince. Rounded feel, filled the mouth with a long aftertaste.

 

Pairing: Cured Cheese (cake Asar, Manchego, Idiazabal and Parmesan) Stews and Bushmeat (Cheeks, Piglet and Cabbage Baked Jerez) Tataky Bluefin Tuna, bouef Bour Guignon, Coqau Vin and deer stew.

 

Conservation and recommendations: The boxes must be stored in a cool, dry place Serve at room temperature (12-15ºC).

MEDIUM

Type of Wine: Generous Liquor.

Grape Variety: Pedro Ximenez-Palomino Fino.

Appellation: Jerez-Xerez-Sherry.

Average Aging: 15 years.

 

Development and Aging: The Medium is a generous wine liquor made from a mixture or “pitch” of a generous wine with a natural sweet wine. Cuvées for pitching usually well amontillado or wine, even if they were aged mainly by oxidative aging for a period of 5-6 years, have also had a certain biological aging.

 

Physical-chemical characteristics:

Alcohol: 15% Vol Sugar. 45-115gr / l.

Total Acidity: 4.00 to 5.00 gr / l.

Volatile Acidity: 0.5-0.7 g / l.

 

Tasting Notes: From dark mahogany trim and tear iodinated dense stained glass. The nose shows raisiny, roasted, honeyed and licorosas notes. The palate has an entry with a certain density, good combination of sweetness and acidity and prevalence of raisiny and toast.

   

Pairing: Blue Cheese (Cabrales, Gorgonzola, Stilton, Roquefort) Desserts and Ice Cream (Cheesecake, Ice Cream and Vanilla Nougat and Chocolate Black) Panacotta, Mascarpone Ice Cream, Creamy Mexican Café and Chile.

 

Conservation and recommendations: The boxes must be stored in a cool, dry place Serving temperature between 15-19º.

CREAM

Type of Wine: Generous Liquor.

Grape Variety: Palomino Fino and Pedro Ximenez.

Appellation: Jerez-Xerez-Sherry.

Average Aging: 20 years.

 

Development and Aging: The Cream is a generous wine liquor prepared by mixing or “pitch” of liqueur wines oxidative aging (mainly odorous) with a significant contribution of natural sweet wine or rectified concentrated must.The entire process of aging is therefore oxidative nature and outcome pitching must have a content exceeding 115 grams per liter reducing material.

 

Physical-chemical characteristics:

Alcohol: 17.5% Vol Sugar. 115-140gr / l.

Total Acidity: 4.00 to 5.00 gr / l.

Volatile Acidity: 0,5-0,6gr / l.

 

Tasting Notes: Light Mahogany with iodized and amber hues and good gloss trim shows a large tear. Nose good volume of nuts, candy cola, soft notes of sweetness showing varnish and toast already at this stage with aldehyde and spirits sensations. Your input is very warm and doomed, it is tasty and slightly pungent, oily with good aromas of nuts plus a spicy touch, with excellent structure for a medium-long and pleasant finish.

 

Pairing: Wedding Cake, Pate, Almond Dessert and Ice (Fruit Salad, Dates, Pastry, Bacon Heaven) Foie Gras, Mango Chutney, Curry Chicken, Tiramisu.

 

Conservation and recommendations: The boxes must be stored in a cool, dry place Serve between 15-18 ° C.

MOSCATEL

Wine Type: Generoso

Grape Variety: Palomino Fino.

Appellation: Jerez-Xerez-Sherry.

Average Aging: 30 years.

 

Development and Aging: Coming from the complete fermentation of musts palomino grape, odorous are “vocational” wines; the special structure showing the outset advise tasters classification bound oxidative aging. The initial heading to 17% vol. Alcohol prevents the development of flor, so the wine ages exposed at all times to the slow action of oxygen through the traditional solera system and hatcheries. The slow water loss through the walls of the timber boots promotes a continuous process of concentration, which makes the wine is winning in structure, softness and complexity.

 

Physical-chemical characteristics:

Alcohol: 20% Vol Sugar. <5g / l.

Total Acidity: 6.00 to 7.00 gr / l.

Volatile Acidity: 0.6-1.0 g / l.

 

Tasting Notes: golden amber color, dark flavors reminiscent of old .Nariz: attic, closet, varnishes, wood brandy … Forest and humidity, sandalwood and dulces.Cálido touches, surround, silky and velvety on the palate. Roasted flavors with figs and quince. Rounded feel, filled the mouth with a long aftertaste.

 

Pairing: Cured Cheese (cake Asar, Manchego, Idiazabal and Parmesan) Stews and Bushmeat (Cheeks, Piglet and Cabbage Baked Jerez) Tataky Bluefin Tuna, bouef Bour Guignon, Coqau Vin and deer stew.

 

Conservation and recommendations: The boxes must be stored in a cool, dry place Serve at room temperature (12-15ºC).

PEDRO XIMENEZ

Tipo de Vino: Dulce Natural.

Variedad de Uva: Pedro Ximénez.

Denominación de Origen: Jerez-Xérèz-Sherry.

Vejez Promedia: 30 años.

 

Elaboración y Crianza: El vino Pedro Ximénez se obtiene a partir de la uva del mismo nombre, que se somete al proceso tradicional del “soleo”, hasta lograr una intensa pasificación del fruto. Tras el prensado se obtienen unos mostos que presentan una extraordinaria concentración de azúcares y un cierto nivel de coloración, el cual se somete a fermentación alcohólica parcial, detenida en su caso mediante la adición de alcohol vínico.

Su crianza, exclusivamente de carácter oxidativo, propicia una progresiva concentración aromática y una complejidad creciente, si bien procurando siempre no perder la frescura y el carácter frutal típico de la variedad.

 

Características Físico –Químicas:

Grado Alcohólico: 15% Vol.

Azúcar: >210gr/l.

Acidez Total: 4,00-5,00 gr/l.

Acidez Volátil: 0,5-0,7 gr/l.

 

Características Organolépticas: De vista que recuerda a las selvas maduras, muy oscuro y de lágrima densa. Su aroma es un recorrido dulce por los tostados de café, miel, brandy y cerezas en licor. Muchos pasificados complejos con un cierto toque cítrico que en boca le da complejidad, aunque no esconde un exceso de azúcar. Femenino.
Maridaje: Quesos Azules (Cabrales, Gorgonzola, Stilton, Roquefort) Postres y Helados (Tarta de Queso, Helados de Turrón y Vainilla y Chocolate Negro)    Panacotta, Helado de Mascarpone, Cremoso de Café y Chile Mexicano.

 

Conservación y recomendaciones: Las cajas deberán ser  almacenadas en un lugar fresco y seco, Servir entre 15-19ºC.

VEN A CONOCERNOS

Bodegas Baron S.A

Calle Molinillo 2ª, 2 y 3, 11540 Sanlúcar de Barrameda. Cádiz, España.

*Horario laboral: Lunes a Viernes – 7:30 h. a 15:00 h.