La Cañada Solera 25 years

From the historic Pérez Barquero estate, La Cañada Solera 25 Year Old comes from vineyards located around Montilla and the Sierra de Montilla, in the heart of the Montilla-Moriles appellation in Andalusia, southern Spain. These limestone slopes, rich in very chalky "albariza" soils, benefit from a warm, dry Mediterranean climate with a strong continental influence. The moderate altitude and abundant sunshine promote optimal grape ripeness, resulting in naturally rich wines, perfectly suited for crafting great fortified wines in the Andalusian style.

Made from Pedro Ximénez grapes harvested at peak ripeness, this naturally sweet wine is produced by direct pressing followed by fortification of the must with grape spirit to preserve the natural sugars. Fermentation is therefore limited, leaving significant residual sugar. The wine is then aged for an extended period using the criaderas y solera system in American oak barrels to concentrate the aromas and refine the texture, ultimately achieving the characteristic profile of the La Cañada Solera 25 Year Old.

This wine reveals notes of dried fruit , raisins , fig , and date , complemented by caramelized and honeyed touches, as well as spicy nuances of cinnamon and nutmeg , supported by elegant oak with hints of vanilla and toasted hazelnut . On the palate, the wine is full-bodied and smooth, with a sweetness balanced by ample freshness, great aromatic concentration, and a very long and persistent finish.

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.