Gran Barquero Solera 6 years

Located in Montilla, in the heart of the Montilla-Moriles appellation in Andalusia, the Pérez Barquero estate benefits from a warm, sunny Mediterranean climate, tempered by continental influences. The Pedro Ximénez vines are rooted in chalky "albariza" soils, which promote excellent water retention and full grape ripening. This combination of intense sunlight, low rainfall, and limestone soils gives the wines a high aromatic concentration, a beautiful freshness, and a distinctive character typical of the terroirs of the upper Montilla region.

Made from Pedro Ximénez grapes harvested at advanced ripeness in the Montilla-Moriles appellation, this fortified wine undergoes partial fermentation before being fortified with grape spirit. It is then aged for several years in large-capacity American oak barrels using the traditional criaderas y solera system, resulting in a dry, concentrated, and oxidative profile. Successive rackings and fractional blending ensure consistency of style and the aromatic complexity characteristic of the Perez Barquero winery.

This wine reveals notes of dried fruit , raisins , fig , and date , complemented by floral touches reminiscent of white flowers and chamomile. Spicy nuances of nutmeg and toasted almond mingle with a discreet oakiness , with hints of vanilla and caramel. The palate is full-bodied and enveloping, supported by balanced sweetness, moderate acidity, and a long, slightly saline finish that leaves an impression of freshness despite the wine's richness.

The history of wine in Spain is so ancient that no one really knows who first brought the vines to the region. By the time the Phoenicians arrived some 3,000 years ago and founded the present-day cities of Cádiz and Jerez, viticulture was already well established, and Spanish wines were widely traded throughout the Mediterranean and North Africa. You could say that Spain is a winemaking miracle. After years on the sidelines of the world of fine wines, it is now a major player. Investment and ambition in vineyards and wineries are resulting in increasingly rich, complex (often high in alcohol), and spicy reds that are gaining popularity with international consumers. Proud to have more land dedicated to vines than any other country, Spain is only now beginning to capitalize on this resource in a consistent way. Spain is a chaotic jumble of regions and subregions, much like its landscape is a chaotic jumble of incredibly rugged scenery. A glance at a map reveals the climatic diversity among Spain's many wine regions, from the lush, green vineyards of Galicia on the northern Atlantic coast to the parched vineyards of the southeastern Mediterranean. Spain's saving grace for viticulture is the average altitude of its vineyards, which is over 600 meters. Many Spanish vineyards are thus able to produce grapes with good color and acidity simply because nighttime temperatures are relatively low and the grapes don't ripen until after a sufficiently long growing season. But there is a real treasure trove to be found for those willing to dig, and now that a class of connoisseurs has developed in Spain, all sorts of ambitious investors have done their part to change the image of Spanish wine. Today, a new generation of winemakers has quietly begun to craft spectacular wines and experiment with grape varieties that would have been unthinkable not so long ago. Wine remains an important commodity and an integral part of Spanish culture.