Depending on the country
Multiple payment methods
Orders >390€ & 12 bottles max.
As soon as the Palomino grapes arrive at the winery, they are gently pressed. The must obtained from this first pressing is called "mosto yema" and is considered the most elegant and delicate. The Pedro Ximénez grapes will be pressed separately. After fermentation and classification, the Palomino wine is fortified at 18% and the Pedro Ximénez at 15.5%. Each wine enters a solera of American oak barrels, to age in contact with the air. After being blended, the wines will remain in the "Solera 1847" solera for an average of 8 years, following the traditional Solera system.
It has a dark and intense mahogany color due to the Pedro Ximénez grape. Its aromas are reminiscent of raisins, vanilla and wood. On the palate, Solera 1847 is a delicate wine, with a soft hint of figs and raisins that ends with hints of caramel and wood with a slight evocation of dried fruit.
Served very cold, either in the traditional Jerez wine tasting or in a tall glass, it is ideal as an aperitif with cheese or with desserts that are not excessively sweet, based on ice cream or fruit, as a dessert wine goes very well with apple pie. p>
