Barbadillo Amontillado Príncipe 12 Year Old NV
£166.38 Price Per Case ( 6 Bottles )
With an average Solera age of over twenty years this Sherry has been designated VOS (Vinum Optimum Signatum or “Very Old Sherry”) status. A very serious, dry and austere wine with huge intensity. This wine has long been recognised as a favourite among the cognoscenti of the wine trade.
Secure Card Payments
Specialist Fragile Delivery Service
Temperature Controlled Storage for Exquisite Taste
Denomination: D.O. Jerez-Xérez-Sherry Grape variety: 100% Palomino Fina Type of Wine: Amontillado
Alcohol Content: 19.5% vol. Total acidity: 5.0 ± 0.5 g/l tartaric acid PH: 3.2 ± 0.1 Sugar. 3 +/- 3 g/l Sulphites: less than 50 mg/l
VINEYARDS AND HARVEST
Vineyard: Gibalbín and Santa Lucia vineyards in Jerez Superior Number of hectares: 400 hectares Vineyard age: 30 years old Yield: 9.500 Kgs/hectare Pruning: Double cordon Harvest style: Manual in bulk Start date: Usually midway through August Duration: 17 days
Tanks: Stainless steel with a capacity of 400.000 litres Temperature: 22º Time: 10 days Yeast: Indigenous and selected by the vinery
PRODUCTION AND AGEING
Type of ageing: Biological and oxidative System: Criaderas and Soleras (A dynamic system allowing the traditional blending of new wine with older wines) Ageing Period: 8 years under a film of flor yeast and 6 years of oxidative ageing Location of cellars: Sanlúcar de Barrameda Ageing cellars: Bonanza, San Agustín, San Roberto, Arboledilla, Pastora, Mil Pesetas and San Guillermo. Total casks: 12.667. 12 tiers of casks for biological ageing and 4 tiers for oxidative ageing. Type of cask: Typical Jerez butt made from American oak
Production Process: Once the fermentation of the palomino must has finished, the most delicate of the wines are chosen and are fortified with a wine-base distilled spirit to bring the alcohol content up to 15% vol. The result is known as sobretablas, and this wine is destined for ageing in typical Jerez cask of 500 litres where it will develop a Veil, on the surface called the flor. Over time, this veil, formed by yeast of the Saccharomyces genus, transforms the sobretablas into Manzanilla. After 8 years of biological ageing, the wine is once again fortified with alcohol to raise the alcohol content to 18% and from here it enters the dynamic system of oxidative ageing for further 6 years. This oxidative ageing process is also carried out using the special American oak sherry cask, and uses the same system of sacas and rocíos. The casks are filled to the top causing the wine to oxidate, which patiently transforms it from a Manzanilla into an amontillado.
TASTING NOTES APPEARANCE:
A wonderful amber colour, which is characteristic of amontillados. Clean and brilliant in the glass.
NOSE: Intense and elegant aromas that seduce and savoury notes that suggest hazelnut and toast.
PALATE: Well balanced and structured with a lingering finish. The typical dryness is unmistakable and reinforce the complexity and length of the wine.
With its tantalizing colour of burnished gold and nutty aroma, this wine is perfect for drinking with appetizers such as Iberian ham, nuts and mature cheeses. Its unique flavour is a great match for fresh fruit salads and melon served with ham. If you prefer a traditional yet surprising combination with food from the south of Spain, try it alongside local fish such as dogfish and hake slowly cooked with saffron, bay leves and peas. Great with clams and popular with hot soups.
This wine will evolve well in the bottle for up to 3 years after purchase. Serve at an ambient cellar temperature of 12º to 13º and never very cold to avoid losing the delicate aromas; this applies if drunk as an aperitif or if served with a meal.
- Bottle Size
- Case Size
- 6 Bottles
No customer reviews for the moment.