Starting as a Manzanilla, oxidative maturation was completed in sherry butts, with a little PX added for sweetness and a raisined edge. The tangy Manzanilla flavours are retained and rounded with the roasted nutty notes.
Best drunk with appetizers such as Iberian ham, nuts and mature cheeses. Its unique flavour is a great match for fresh fruit salads and melon served with ham. If you prefer a traditional yet surprising combination with foof from the south of Spain, try it alongside local fish such as dogfish and hake or kingclip fellets slowly cooked with saffron, bay leves and peas. Also great with clams and popular with hot soups. At the end of the meal, it is remarkably good with fruits such as orange, peach and mandarin.
The Barbadillo family are one of the key players in the Sherry trade. From their base in the coastal city of Sanlucar de Barrameda, at the very southwest tip of Spain, the family have forged a reputation as one of the best Sherry producers. Barbadillo was founded by Don Beningo and Don Manuel Barbadillo in 1821. It was Don Beningo’s fortune, acquired through his business enterprises in Mexico, that allowed the family to purchase their first Bodega, the ‘Bodega del Toro’, near the ‘Castillo de San Diego’, in the heart of Sanlucar’s old high town. A vitally important location for maturing Sherry, the high town occupies the ridge of a hill overlooking the rest of Sanlucar, and the Atlantic Ocean. Its height gives unbeatable access to winds that blow in from the sea. This allows the Bodegas with their high ceilings and classic huge circular windows to regulate their temperature and capture moisture essential for propagating ‘flor’, a layer of yeast cells that float on the surface of the wine inside the casks.