Intro Barbadillo Fino Sherry – Barbadillo Fino Sherry is straw yellow in colour. The classic fino aromas are revealed on the nose; nuts, olives and the evocative suggestion of a patient ageing process. In the mouth it is sharp and exhibits full body and perfect balance. Full tasting note and wine making – : Once the fermentation of the Palomino must has finished, the most delicate of the wines are chosen and are fortified with a wine-based 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 casks of 500 litres where it will develop a cream, or veil, on the surface called the flor. Over time, this veil, formed by yeast of the Saccharomyces Cerevisiae genus, transforms the sobretablas into Manzanilla. The ageing system is characterized by the carful extraction of wine and the consequent topping up of the various cask in the individual wine cellars, traditionally know in Jerez as the sacas and rocios. The percentage amount of wine moved to and from each barrel and the frequency at which this takes place is essential to its success. The Producer – The Barbadillo family are one of the key players in the Sherry trade. From their base in the coastal city of Sanlucar de Barrameda, at the very southwest tip of Spain, the family have forged a reputation as one of the biggest and best Sherry producers. Never ones to rest on their laurels, the Barbadillo family continue to push the boundaries and set the trend in what is an increasingly challenging Sherry market. Barbadillo was founded by Don Beningo and Don Manuel Barbadillo in 1821. It was Don Beningo’s fortune, acquired through his business enterprises in Mexico, that allowed the family to purchase their first Bodega, the ‘Bodega del Toro’, near the ‘Castillo de San Diego’, in the heart of Sanlucar’s old high town. A vitally important location for maturing Sherry, the high town occupies the ridge of a hill overlooking the rest of Sanlucar, and the Atlantic Ocean. Its height gives unbeatable access to winds that blow in from the sea. This allows the Bodegas with their high ceilings and classic huge circular windows to regulate their temperature and capture moisture essential for propagating ‘flor’, a layer of yeast cells that float on the surface of the wine inside the casks. It is ‘flor’ that gives Manzanilla its character and instantly recognisable saline flavour. Drink with – The perfect accompaniment to tapas, appetizers and a range of started such as Spanish cured ham, mild cheeses and asparagus, cold or hot soups, shellfish, salmon and herrings. For something new, try it with Japanese food. Serve very cold at a temperature of 6º – 8º and always in a white wine glass, even when being enjoyed as an aperitif.
