Classification: DO Jerez-Xérèz-Sherry

Color: Dessert wine

Country: Spain

Region: Andalusia-Jerez

Producer: Bodegas Sánchez Romate Hnos, Jerez de la Frontera

Grape varieties: pedro-ximénez

Winemaking: The average age of this sherry is around 6 years. After harvest, the grapes are exposed to the sun so they dry out slightly. Maturation takes place via the Solera system. This consists of a long row of barrels stacked high on top of each other. The young Sherry is put into the top barrel, and each year a portion is transferred into the barrel below. The final product is bottled from the bottom barrel, so this sherry is a complex blend of multiple vintages.

Producer information: Sánchez Romate Hnos is a medium-sized company where very fine sherries and the world-famous Brandy 'Cardenal Mendoza' are made. The Bodega was founded in 1781 by Don Juan Sánchez de la Torre and after more than 200 years is still family-owned. Quality and tradition are highly valued at Sánchez Romate and anyone who has visited the impressive barrel cellars in Jerez de la Frontera can attest to that. Romate is the only firm in Jerez of which the majority of the wine distillates are exported. Important customers are Latin America, North America, Canada, Great Britain, Italy, Germany, the Netherlands, Belgium, and Japan.

Region information: The southern part of Spain is called Andalusia and is divided into 8 provinces, of which Cádiz is one. The vibrant heart of the Sherry region is Jerez de la Frontera. Most and largest bodegas are also located in this city. The city of Sanlúcar by the sea also houses several bodegas. The annual rainfall averages less than 500 mm. The best sherries come from the chalk-white, lime-rich soils, these are called albarizas. This soil acts as a kind of sponge during the rainy season and retains a water reserve for the hot summer months. Other soils are called barros and arenas. The latter is more clayey.

Serving suggestions: With desserts, e.g. tiramisu, nougat, caramel, nuts, and especially desserts with dark/bitter chocolate.

Serving temperature: 16ºC

Other information: The maturation of this Pedro-Ximénez sherry is oxidative, whereby the oxygen present in the partially filled barrels influences the flavor. The color changes from golden yellow to medium to dark brown. The result is a ripe, lush wine with a velvety taste and notes of (wal)nuts and a refined aroma.