Amontillado, Perez Barquero 'Gran Barquero'

Pérez Barquero was founded in 1905, but the name was known only locally until 1985, when businessman Rafael Cordoba bought the winery in Montilla-Moriles. He’s raised its profile significantly by demanding the patience to let the wine age in solera, obtaining the complexity that both flor and oxidation can give. This particular wine has remained for no less than ten years under flor, and another 15 under oxidative aging, obtaining a great complexity of flavors and aromas. The salty, earthy flavors mix with notes of candied fruit, which are typical of the wines grown in Montilla’s warmth. While it’s powerful, it’s also balanced, the sharp acidity penetrating the sweet fruit and holding the wine long on rich notes of sweet spices.

Amontillado, characterized by being darker than fino but lighter than oloroso. is named after the Montilla region of Spain, where the style originated in the 18th century. This particular amontillado sherry is made by means of the solera method. Solera is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years.