MANZANILLA

Type of wine: Manzanilla Pasada.

Grape Variety: Palomino Fino.

PDO: Manzanilla-Sanlúcar de Barrameda.

Average Aging: 10 years.

Process and Aging: This wine comes from the ‘Palomino’ variety, obtained by gentle pressure and subjected to complete fermentation. It’s 15% alcohol volumen obtained by biological aging must be undertaken in full in wineries located in Sanlúcar de Barrameda. Being a product called “pasada en rama” combines two attributes, one of them the freshness of a product twinned with his barrel and a finesse and elegance of its pre-oxidative balance. The very special microclimate of our winery located at the mouth of the Guadalquivir River, provides the development of the ‘velo de flor’ which provides its peculiar organoleptic characteristics. This biological aging continues for a period of three to four years in American oak barrels using the traditional ‘criaderas’ and solera system.

Physical-chemical characteristics:

Alcohol: 15% Vol

Sugar: <5g / l.

Total Acidity: 3.5 to 5.00 gr / l.

Volatile Acidity: 0.15-0.40 g / l.

Glycerine content: <2 g / l.

Tasting Notes: Pale yellow colour. Intense smell, frank old wood notes, a touch of faded flowers and hints of nuts. Delicate hints of biological aging. In mouth fleshy, very dry, with enough weight, excellent acidity and nice tour with a slightly bitter finish.

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.

FINO

Wine Type: Generoso

Grape Variety: Palomino Fino

Appellation: Jerez-Xeres-Sherry.

Average Aging: 7 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: Yellow gold with copper tones. Sharp nose, aromas of biological aging, nuts (hazelnut, almond), acetic and medical background. Notes angel hair. Dry, tasty, good acidity, volume and breadth. Very expressive and balanced. Step along with aromas of dried fruits and end with saline memories and their biological aging. Elegant bitterness.

Pairing: Ideal with seafood, Clams, Fish baked sausage and anchovies. Sushi, 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: 15 years

Process  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. 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 and accentuates its dry palate. From this point, the disappearance of the flower causes a second phase of oxidative aging that gradually darken the wine and will provide concentration and complexity.

Physical-chemical characteristics:

Alcohol: 18.7% Vol

Sugar: <5g / l.

Total Acidity: 5.00 to 6.00 gr / l.

Volatile Acidity: 0.5-0.7 g / l.

Tasting Notes: A stylish wine of a topaz amber colour. It’s aroma is subtle and delicate, with an ethereal based softened by aromas of dried nuts (hazelnuts), and vegetables that remind herbs and black snuff.It has a friendly entry mouth and a balanced acidity; its development is complex and suggestive, highlighting a dry finish and a long aftertaste in returning the notes of nuts and envinada wood.

Pairing: Almonds, Morcón and Iberian ham, grilled asparagus, artichokes cream, sauteed mushrooms and  white meat. Salmon, herring, roasted lamb and rice with rabbit.

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

OLOROSO

Wine Type: Generoso

Grape Variety: Palomino Fino.

PDO: Jerez-Xerez-Sherry.

Average Aging: 15 years.

Process  and Aging: This wine comes from the complete fermentation of ‘Palomino’ grapes.‘Olorosos’ are “vocational” wines; it’s special structure advise tasters selection for the 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 through 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: 19.2% Vol

Sugar: <5g / l.

Total Acidity: 5.00 to 6.00 gr / l.

Volatile Acidity: 0.4-0.7 g / l.

Tasting Notes: Wine of an amber to mahogany colour, its aromas are warm and round.

With pronounced aromas of dried nuts, such as walnuts, toasted notes, vegetables and balsamic reminiscent of hardwood, blond snuff and dry leaves. You can note spicy and reminiscent aromas of truffles and leather. On the mouth are tasty and very structured wines. Powerful, round and full-bodied. They have long aftertaste and retronasal complex aromas.

Pairing: Cured cheese (Manchego, Idiazabal and Parmesan) stews and game meats, cheeks, piglet and Tataky red tuna, bouef Bour Guignon and deer stew.

Storage recommendations: The boxes must be stored in a cool, dry place. Serve at room temperature  14-17ºC.

MEDIUM

Type of Wine: Generous Liquor.

Grape Variety: Pedro Ximenez-Palomino Fino.

Appellation: Jerez-Xerez-Sherry.

Average Aging: 9 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 amber to dark brown, of liqueur aromas of amontillado own notes and inclusions lightly sweetish and pastries, quince or apple asada.En has a slightly dry mouth entrance is become sweet to finish with an aftertaste airy and soft.

 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.

Appellation: Jerez-Xerez-Sherry.

Average Aging: 10 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: Colour dark amber with iodinated reflexes. It offers an intense, deep, seductive nose, staggering complexity: Roasted, hints of candy, orange peel, nuts, raisins, salt touches … No indifferent. Good attack, voluminous, wide and warm entrance. It is creamy and seductive. To say that is a long wine is an understatement.

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: Sweet Natural.

Grape Variety: Muscat

Appellation: Jerez-Xerez-Sherry.

Average Aging: 10 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: From dark mahogany aging, highlights the marked aroma of raisins is very balanced in its aromas. Very doomed, velvety and smooth, strong taste of raisins, has great body and structure, is long and persistent.

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-Xerez-Sherry.

Average Aging: 15 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 an extraordinary concentration of sugars and a certain level of colouration, which undergoes partial alcoholic fermentation by adding wine alcohol.

It’s 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 to 5.00 gr / l.

Volatile Acidity: 0.5-0.7 g / l.

Tasting Notes: Wine of ebony colour with hints of iodine, with very wide tear and intense visual 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. accentuated by the toasted aromas of coffee, bitter caca, chocolate and licorice. 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, Vanilla Nougat and black chocolate, Panacotta, Mascarpone Ice Cream, Creamy Mexican and Chile Café.

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