La Cilla Pedro Ximenez

Description

Barbadillo is the South and it is the Sea. It is Cadiz and it is the westerly winds. It is Sanlúcar and it is tradition. It is a centenary winery, yet it is the future. Barbadillo’s history dates back to 1821. With their own vineyards that stretch over 500 hectares, 16 ageing wineries in Sanlúcar de Barrameda, and a red and white winemaking plant, Barbadillo is one of the largest wineries in the Marco de Jerez vineyard area. Pedro Ximénez wine is obtained from grapes of the same name which
undergo a traditional process known as “sunning”; whereby the fruit turns to raisins. Once the Pedro Ximénez grapes have been pressed, the must is fortified with wine-based distilled spirit to bring the alcohol content up to 17.5%. It is then matured in American oak barrels following the traditional Jerez system of soleras and criaderas. This ageing or crianza is achieved through oxidation of the wine whilst in barrel and racking within each tier of the criadera.

TASTING NOTES

Very dark mahogany colour and aromas reminiscent of plums, raisins and chocolate against a background of noble oak. Velvety and sweet on the palate. Long finish with the predominant retronasal aroma being that of raisins.

FOOD PAIRING

Vanilla Ice Cream and meat dishes such as pork with bitter orange. It is perfect also like a dessert itself due to its high sugar content