Gran Barquero Amontillado Sherry wines are amber gold in color and feature layers of butterscotch and toasted walnuts flavors. This is one of the finest sherry wines from Spain and only 500 cases are sold for the USA market, as most of the cases produced are consumed in Spain. This is the Sherry wine preferred by Sherry drinkers in Spain. Aged for at least 15 years in oak, Gran Barquero Amontillado is also aged in the bottle prior to release. Serve it with salty snacks and pureed soups. It also makes a fine dessert wine.

Proclaimed as one of the best wineries in Spain, Perez Barquero S.A. is renowned for its excellent grape variety, Pedro Ximenez. In the vineyard, grapes are carefully planted and harvested via selection of the best parcels of ground. In the hills of Andalucia, just south of Cordoba in D.O. Montilla-Moriles they make fortified wines using the Pedro Ximénez grape. These wines share the same production techniques as Sherry from D.O. Jerez further south. Wines from Bodegas Perez Barquero are among the best wines made in this region.

Gran Barquero Amontillado Sherry Description
Appellation of Origin: Montilla-Moriles
Grape Variety: 100% Pedro Ximenez.
Alcohol: Vol 19%
Tasting Notes
Appearance: Clear, Transparent, Yellow amber with golden hues.
Aroma: Very sharp and intense. Complex aromas of wood, nuts (hazelnuts), overt spices and fruit.
Taste: Very consistent, structured, warm, delicious, potent, broad and persistent. Elegant aftertaste. Powerful aftertaste.
Temperature to Serve: Room Temperature
Pairing Recommendations: Snacks, sausage, hot soups, gazpacho, fried fish and blue cheese. Culinary use in the preparation of dishes and delicacies.
Vine Ages: 20 to 45 years old average.
Cases Produced: 12500 annually (only 500 available for USA)
Grape Source
Vineyards: Own vineyards.
Soil: Chalk and limestone.
Vinification: The grapes are weighed, sorted, and quickly pressed in a pneumatic press as the heat in the area can lead to early oxidation. The must is then put into stainless steel tanks, which are then placed into large concrete vase-like vessels called tiñas where the flor formation begins. It is then be drawn and placed in an American oak barrel where it becomes part of a solera. The average age of an Amontillado solera is 15 years. In many years, the Amontillado is not fortified. It is fined with egg whites and filtered.