Description: Produced according to the traditional methods. The ageing method used for all Sherries is known as the Solera system which consists of a continuous blending of young Sherries with older ones resulting in a Sherry of consistent quality. Soil; zone: Albariza; Balbaina District, Jerez Superior. Press: Free run juice. Fermentation: Controlled fermentation using the natural yeast on the grape. The must is then fortified to 15.5% alc.vol. using grape alcohol. Matured in solera in casks of American oak in the Sherry town of Sanlucar de Barrameda. The maturation is first partially 'biological' i.e. under a thin veil of yeast or flor and partially oxidative, followed by a completely 'oxidative' process which begins as the yeast dies off due to lack of nutrients available in the Sherry. Then follows several decades of ageing in cask.
A very old dry fortified wine of Denomination of Origin, 'Jerez-Xeres-Sherry'.
Colour: Dark amber Aroma: Intensely rich pervading nutty aroma.
Taste: Dry, very nutty, full bodied.
Serve at room temperature as an aperitif or dry after dinner drink.
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Established in 1792, Bodegas Hidalgo is one of the oldest Sherry producers in existence, with Javier Hidalgo, sixth generation of the Hidalgo family, now in charge of what is widely regarded as the definitive Manzanilla house.
The range of Manzanilla, premium and aged Sherries produced by the Bodega is considered a benchmark of quality and excellence the world over.
Using the best Palomino Fino grapes grown in the bright albariza soils of Sanlucar de Barrameda, Bodegas Hidalgo produces dry salty Sherries through biological ageing via the solera process under natural flor. They have also pioneered an aged, single vineyard 'Pasada Pastrana' Sherry and an 'En Rama' version of their La Gitana Manzanilla which is released twice a year according to the flor cycle.