Aroma: rich hazelnut. Full and long on the palate. Taste: nutty full flavour, dry and refined. Amontillado Seco Napoleon is originally aged to become a Manzanilla using the traditional solera system in butts of American oak. However, certain casks show a deeper, nuttier character, and are transfered to a separate solera to age oxidatively as part of the Amontillado blend. The name originates from the days of the Peninsula War, when the Hidalgos sold wine both to the French and the British!
Produced by the Hidalgo Family bodega, established in 1792 in Sanlúcar. Made using grapes dried on straw mats, fermented and fortified, then aged under the solaria system. One of the sweetest wines in the world, PX is about as sweet as things can get!Taste: Aromas of raisins, molasses, figs, toffee, caramel, nuts, the palate is incredibly thick, dense, with an oily texture, massive concentration and unsurpassed sweetness and prolonged length.The ultimate sweet wine!
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. Matured in solera, in casks of American oak in the sherry town of Sanlucar de Barrameda. The maturation is first ‘biological’, i.e. under a veil of yeast or flor followed by the ‘oxidative’ process, which begins as the yeast dies off due to lack of nutrients available in the Sherry. Then follows several (over 30 years) of ageing in cask, to give a dry, complex wine.Wines of such age are designated VORS, (Very Old Rare Sherry). Aroma: Intensely rich hazelnut, beeswax. Taste: dry, very nutty, full bodied. A pungent aperitif, but also great with many foods: Tapas, soup, dry cheeses and even beef.
The ‘Faraon’ is the head of an Andalusian gypsy family. Oloroso Seco Faraon is aged oxidatively for several years in butts of American oak. Matured in casks of American oak in a “solera” or fractional blending system in the coastal town of Sanlúcar de Barrameda for an average of 7 years to give a dry, complex wine.Taste: full rich smooth flavour, yet dry and smooth.