MICAELA

MANZANILLA

Type of wine: Manzanilla

Grape Variety: Palomino Fino.

PDO: Manzanilla-Sanlúcar de Barrameda.

Aging Average: 3-4 years.

 

Processing and Aging: This wine comes from the palomino variety, obtained by gentle pressure and subjected to complete fermentation. It’s 15% vol. achieved by biological aging is undertaken in full in wineries located in Sanlúcar de Barrameda. The very special microclimate of our winery located at the mouth of the Guadalquivir River, foster the development of a flor with very particular organoleptic characteristics. This biological aging continues for a period of three to four years and is done in American oak barrels using the traditional ‘criaderas’ and solera system.

 

Physical-chemical characteristics::

Grado Alcohólico: 15% Vol. Sugar :<5gr/l.

Total Acidity: 3,5-5,00 gr/l. Volatile Acidity: 0,15-0,35 gr/l.

Glycerine content: <2gr/l.

 

Tasting Notes: Pale Straw color. Clean and intense aroma with attractive notes of fresh, fruity and deep grass. The taste is fresh, with soft bitterness, good acidity, with a simple but pleasant mouth fill.

 

Pairing: Mojama, anchovies in vinegar, cod, cold soups (ajo blanco and salmorejo), cured meats and shushi

 

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

MANZANILLA EN RAMA

Type of wine: Manzanilla en Rama.

Grape Variety: Palomino Fino.

Appellation: Manzanilla-Sanlúcar de Barrameda.

Aging Average: 3-4 years.

 

Development and Aging: This wine musts from the palomino variety, obtained by gentle pressure and subjected to complete fermentation. The rear header 15% vol. fosters biological aging, which must be undertaken in full in wineries located in Sanlúcar de Barrameda. Being a product “branch” countless post-removed from its hearth shows which gives greater freshness and aromatic natural treatments are avoided. The very special microclimate of our winery located at the mouth of the Guadalquivir River, foster the development of a flor with and being a product peculiar organoleptic characteristics. This biological aging continues for a period of three to four years and is done in American oak casks using the traditional solera system and hatcheries.

 

Physical-chemical characteristics:

Alcohol: 15% Vol Sugar. <5g / l.

Total Acidity: 3.5 to 5.00 gr / l. Volatile Acidity: 0.15-0.35 g / l.

Glycerine content: <2 g / l.

 

Tasting Notes: Pale gold. Intense, frank, with abundant aldehydes memories and soft notes of varnish nose. The taste is tasty, fairly deep, soft amargosidad, excellent acidity and remarkable journey. The palate is very good.

   

Pairing: Mojama, Anchovies in Vinegar, Salt Cod Soups Frias (Ajo Blanco and Salmorejo), Salami and anchovies. Shushi, Vichyssoise, Ceviche and Tapenade

 

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

FINO

Wine Type: Generoso

Grape Variety: Palomino Fino

PDO: Jerez-Xérés-Sherry

Average Aging: 3-4 years.

 

Processing 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 of ‘Veil Flower’ or ‘Velo de Flor’; 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 barrels using the traditional solera system and ‘criaderas’..

 

Physical-chemical characteristics:

Alcohol: 15% Vol.

Sugar: <2gr/l.

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

Volatile Acidity: 0,15-0,35 gr/l.

Glycerine content: <2gr/l.

 

Tasting Notes: Yellow gold with copper tones colour. Sharp smell, aromas of biological aging, nuts (hazelnut, almond), acetic and medical background smell.

Dry, tasty, good acidity, volume and breadth. Very expressive and balanced. Step along with aromas of dried fruits and end with saline memories and from it’s biological aging. Elegant bitterness.

 

Pairing: Ideal with seafood, clams, baked fish and anchovies. Shushi and Guacamole.

 

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

AMONTILLADO

Wine Type: Generoso.

Grape Variety: Palomino Fino.

PDO: Jerez-Xérèz-Sherry

Average Aging: 4-5 years

 

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

 

Physical-chemical characteristics:

Alcohol: 17,5% Vol.

Sugar: <5gr/l.

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

Volatile Acidity: 0,4-0,6 gr/l.

Content Glycerin: 3-5 gr/l

 

Tasting Notes: Old golden colour and the smell uncovers the sense of a praline chocolate box, liquor chocolates, toasted caramel, nuts, bitter almonds, natural woods and a recognising salt mixture of acetaldehydes puncturing the pituitary gland. This wine provides in mouth a powerful entrance and fills the palate with a silky sensation. An iodine and bitter almond taste appears at this stage with a spicy and warm feeling that if held in mouth, you will squeeze the most of this flavour. It will leave a fresh taste during it’s long disappearing stage.

 

Pairing: With almonds, Morcón and Iberian ham, grilled asparagus, artichokes cream, sauteed smoked mushrooms and white meats, salmon, herring, oven lamb and rice with rabbit.

 

Conservation and recommendations: The boxes must be stored in a cool, dry place. Serving temperature between 12-15ºC.temperatura entre 12-15ºC.

OLOROSO

Wine Type: Generoso

Grape Variety: Palomino Fino.

PDO: Jerez-Xérèz-Sherry.

Average Aging: 4- 5 years.

 

Processing and Aging: Coming from the complete fermentation of palomino grapes, ‘olorosos’ are “vocational” wines; the special structure showing the outset advise tasters classification bound for oxidative aging. The initial heading to 17% vol. Alcohol prevents the development of ‘velo de flor’, so the wine ages exposed at all times to the slow action of oxygen by the traditional ‘criaderas’ and solera system. The slow water loss through the walls of the barrels promotes a continuous process of concentration, which makes the wine winning in structure, softness and complexity.

 

Physical-chemical characteristics:

Alcohol: 17,5% Vol. Sugar :<5gr/l.

Total Acidity: 4,00-5,00 gr/l. Volatile Acidity: 0,3-0,6 gr/l.

Glycerin Content: 8 -10 gr/l.

 

Tasting Notes: It is fragrant, powerful, pungent scent of fine wood, woodwork, lacquer, varnish, stale touch, orange peel, bitter notes, nuts, almond and hazelnut. The entrance is dry and powerful, delicious salty point without hurting sharp, nice appearance, fine, lively and juicy acidity is bound.

 

Pairing: Cured cheese (Manchego, Idiazabal and Parmesan) stews and game meat, cheeks, Jerez baked piglet, Tataky Red tuna, Bouef Bour Guignon, Coqau Vin and deer stew..

 

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

MEDIUM

Type of Wine: Generous Liquor.

Grape Variety: Pedro Ximenez-Palomino Fino.

Appellation: Jerez-Xerez-Sherry.

Average Aging: 4-5 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 4-5 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 Serve between 15-18`C

CREAM

Type of Wine: Generous Liquor

Grape Variety: Palomino Fino and Pedro Ximenez.

PDO: Jerez-Xérèz-Sherry.

Average Aging: 4-5 years.

 

Process and Aging: The Cream is a generous wine liquour prepared by mixing of liqueur wines by oxidative aging (mainly ‘olorosos’) with a significant contribution of natural sweet wine or rectified concentrated grapes.

The entire process of aging is therefore of a oxidative nature and the outcome mixture must have a reductive material content exceeding 115 grams per litre.

 

Physical-chemical characteristics:

Alcohol: 17,5% Vol.

Sugar: 115-140gr/l.

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

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

 

Tasting Notes: A dark amber and very clean colour with an ocher rim. Intense smell of caramel and sweet almonds. The taste is nice and sweet, of raisins and candies. Memories of nuts and a very accomplished salinity and remarkably well balanced aftertaste.
Pairing: Cakes, patees, almond desserts and icecreams. Fruit salads, dates, pastries, mango and chutney and tiramisu.

 

Storage recommendations: The boxes must be stored in a cool, dry place. Serve between 12-14 ° C.

MOSCATEL

Wine Type: Sweet Natural.

Grape Variety: Muscat

Appellation: Jerez-Xerez-Sherry.

Average Aging: 4-5 years.

 

Development and Aging: Obtained from the grape of the same name, which is subjected to the traditional process of “soleus” to achieve an intense raisin fruit. After pressing musts presenting an extraordinary concentration of sugars and a certain level of coloration, which undergoes partial alcoholic fermentation arrested if by adding wine alcohol are obtained. His upbringing is exclusively oxidative character.

 

Physical-chemical characteristics:

Alcohol: 17.5% Vol Sugar. <160 g / l.

Total Acidity: 4.00 to 5.00 gr / l.

Volatile Acidity: 0.4-0.7 g / l.

 

Tasting Notes: Color mahogany something clear. Nose with raisins, toasted, roasted and sweets in the background. Fresh, tasty, with details of hearth and fair Boca sweetness.

 

Pairing: Desserts and Ice Cream (Apple Pie, grapes, fried Milk and Lemon Cake) Profiteroles, Tiramisu, Costata Fruit and Chocolate Mousse)

 

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

PEDRO XIMENEZ

Wine Type: Sweet Natural.

Grape Variety: Pedro Ximénez.

PDO: Jerez-Xérèz-Sherry.

Average Aging: 4-5 years.

 

Process and Aging: The wine Pedro Ximenez is derived from the grape of the same name, which is subjected to the traditional process of “soleo” to achieve an intense raisin fruit. After pressing the first grapes we obtain the wines presenting an extraordinary concentration of sugars and a certain level of colouration, which undergoes partial alcoholic fermentation obtained by adding ‘alcohol vinico’.

His upbringing, exclusively from oxidative character, favours a progressive aromatic concentration and increasing complexity, while taking care not to lose the freshness and fruitiness typical of the variety.

 

Physical-chemical characteristics:

Alcohol: 15% Vol.

Sugar: >210gr/l.

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

Volatile Acidity: 0,5-0,7 gr/l.

 

Tasting Notes: Ebony colour wines with hints of iodine and with very wide tear and deep density sensation.
The smell offers extremely rich aromas, dominated by the sweet notes of dried fruits such as raisins, figs and dates. Accompanied by aromas of honey, syrup and fruit compote. Accentuating the toasted tones (coffee, chocolate) by the aging time.

The taste is velvety and creamy, with an acidity that mitigates the extreme sweetness and warmth of alcohol, and a long, delicious finish.
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.

Storage recommendations: The boxes must be stored in a cool, dry place. Serve between 15-18ºC.

COME VISIT US

Bodegas Baron S.A

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

*Business hours: Monday to Friday – 7:30a.m. to 15:00p.m.