The special organoleptic characteristics of this unusual wine are the result of utilizing the two different types of maturation. Info
Over 30 years of oxidative aging and the exceptional finesse of its original character, make our Palo Cortado a bit of a rarity in the oenological world.Info
Over 30 years of oxidative aging in American oak barrels caused a concentration process which made the wine was becoming more structured, and complex. Info
The drying of the grapes in the sun before pressing and more than 30 years of aging in American oak casks give our Pedro Ximénez its uniquely distinctive organoleptic characteristics. Info
V.O.R.S. Over 30 years old
The other major contributing factor to the quality of our wines is time. Their nuances, complexity of aromas and flavours will leave a long lasting taste on the palate. Intense bouquet can only be attained if the wines undergo a lengthy maturation period inside an oak barrel.
The sacristies of the bodegas are lined with rows of centuries-old soleras which contain very old wines of exceptional quality. In the past, these were exclusive wines which were not for sale and were only tasted on special occasions.
The Consejo Regulador (the Regulatory Council) for the Jerez - Xérès - Sherry Denomination of Origin created the V.O.R.S. category to designate these wines, which the Tasting Committee, a body of independent professionals, analyses and tastes to certify their age and quality.
V.O.R.S. is the acronym for Vinum Optimum Rare Signatum (Wine Selected as Optimum and Exceptional) which is an equivalent of the English phrase "Very Old Rare Sherry."
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The special organoleptic characteristics of this unusual wine are the result of utilizing the two different types of maturation, firstly the biological and then the oxidative, and aging for more than 30 years.
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Over 30 years of oxidative aging and the exceptional finesse of its original character, make our Palo Cortado a bit of a rarity in the oenological world, which combines the powerful tanginess of the Oloroso on the palate with the delicate bouquet of the Amontillado.
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Over 30 years of oxidative aging in American oak barrels give Oloroso Urium its intensely dark amber colour. Its powerful aroma is reminiscent of nuts, walnuts, golden tobacco and truffles. It has a rounded flavour with good body and an elegant fine wood finish.
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The drying of the grapes in the sun before pressing and more than 30 years of aging in American oak barrels give our Pedro Ximénez its uniquely distinctive organoleptic characteristics: an intensely dark, dense mahogany colour, with a touch of iodine which demonstrates its age.
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