BARBADILLO Amontillado

• Pronunciation:

  BAR-BA-DEE-YO A-MON-TEE-YA-DO

• Grape:

  Palomino Fina & Pedro Ximenez

• Region:

  Sanlúcar de Barrameda, Jeréz, Spain (DO)

• Vinification:

  The Palomino grapes are hand picked, crushed and pressed and fermented off the skins at 18 degrees in temperature controlled vats. Fermentation is completed after approximately 10 days after which the wine is fortified to 15% before being transferred to the bodegas in Sanlúcar. Barbadillo Amontillado begins its life as a Manzanilla. However, after 3 years in the Solera system, the flor or yeast on the surface of the wine has consumed all the sugars in the wine and dies away and the wine begins to oxidise and turn a deep golden colour. After another 3 years, the wine is blended with a little Pedro Ximenez and fortified to 17% before bottling.

• Tasting:

  An amber coloured sherry with a rich hazelnut nose and hints of flor ageing. On the palate it is rich and full with roast apples, nutty oak and a long finish.

• Service:

  At room temperature and should be consumed within 3 to 4 weeks of opening. It can be drunk on its own or over ice and makes an excellent accompaniment to soups for example mushroom consommé. Also try it with oily fish, nuts, caramelised fruit accompaniments and dates stuffed with Picon - a Spanish blue cheese!

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