This is effectively a blend of Oloroso and Pedro Ximenez Sherries with an average Solera age of about 8 years. The result is a rich and sweet but not cloying dessert wine. You could try this chilled or even over ice as an aperitif.
Barbadillo�s Finos are more Manzanilla like in style, but are aged in Bodegas with less exposure to the cooling sea breezes. The flor in the barrels grows vigorously in these cellars so the wine is a little more nutty and toasty than the more appley and yeasty Manzanillas of Sanlucar.
Dark golden in colour, obtained by using both types of ageing. During the first three years it is a fino and after that it starts the oxidation process for at least five years. Dry with a yeasty, nutty aroma and a clean, dry finish.
Aged for at least 5 years it is a full-bodied, nutty sherry with a strong and fragrant aroma. Amber to mahogany in color, it is darker, smoother and less dry than amontillado sherries. Matured by the oxidation ageing process.