Perez Barquero 1955 Palo Cortado / 22% / 0.75l

One of the oldest winegrowers in Montilla-Moriles, dating back to 1905. The winery was founded by three brothers from northern Spain, José, Julián and Emilio Pérez Barquero. The oldest wines from this estate come from that year. The best plots in Sierra de Montilla and Moriles Alto are planted with old vines, which produce outstanding wines that have been the domain of this producer for years. Even after 1985, when the estate was taken over by the Córdoba, Ruz and Gracia families, experienced in the world of wine, the legacy of the Barquero brothers was taken care of, ensuring the development of the company while respecting the tradition of this estate.

At the turn of the 80s and 90s, the company developed its export, thanks to which today you can enjoy the wines of this brand in over 50 countries around the world. It also gained international recognition, as evidenced by the awarding by Robert Parker of 100 points out of 100 possible for Amontillado 1905 Solera Fundacional. The company places great emphasis on the aforementioned tradition and respect for the grapes, while constantly modernizing the vineyard, thanks to which it can offer outstanding wines, also in younger vintages.

A wonderful Palo Cortado sherry made from 100% Pedro Ximenez grapes. The grapes used for production come from the best plots in Sierra de Montilla and Moriles Altos. It matured in old barrels made of American oak in the Solera system. The wine comes from the jubilee year - the vineyard celebrated its 50th anniversary. It has a beautiful, antique, golden color. It is elegant and complex on the nose, a perfect combination of Amontillado and Oloroso notes. It develops harmoniously towards notes of dried plums and figs, with a delicate almond accent. Strong on the palate, but perfectly composed, with noticeable flavors of caramel, roasted nuts and coffee. Long and harmonious finish.

It tastes great served at a temperature of 15-18 degrees. Decanting is recommended. In culinary combinations, it works well with heavier dishes such as goulash, but it will also be suitable for cured and creamy cheeses with a strong flavor. Desserts based on dark chocolate can also be a successful combination.