|In the historic town of Montilla, South of Cordoba, a tradition of craftsmanship and wine making has been maintained since Roman times. In 1905 the cellars of Perez Barquero were first established. From its foundation, Pérez Barquero has continually dedicated itself to the production of the wine: from the selection of the best parcels of ground (chalky soils of the Sierra of Montilla and Moriles Alto); the harvesting, transport and pressing of the grape; the fermentation of the must. This is followed by a tasting and selection of the new wine which according to its characteristics is aged in barrels to become either Fino, Oloroso, Amontillado or sweet Pedro Ximénez wine. In 1985 the winery was purchased by Rafael Cordoba who owns other three wineries in Montilla: Bodegas Gracia, Vinicola del Sur and Tomas Garcia. They own close to 100 hectares of vineyards in some of the best locations in the appellation, in Sierra de Montilla and in Moriles Alto. The majority of the planting is Pedro Ximenez. They also have long term contracts with growers for an additional 400 hectares of vineyards. The Cordoba wineries produce a large selection of both dry and sweet wines whose main characteristic is balance, elegance and finesse. Perez Barquero is one of the the highest quality producers is Montilla-Moriles.|
• Vineyards are located in the most valued high quality zones of the Sierra de Montilla and Moriles Alto
• Soils are richly layer in organic remains which contributes to optimal maturing of the grape
• Vineyards in this region consist mainly of Pedro Ximénez (PX) vines. This vine is original from the Rin valley and was introduced in Montilla by a soldier called Pedro Ximénez, back in the XV century.
• The PX grape is white, round, with a very thin skin, almost transparent, delicate and very sensitive to wet climates.
• The PX grape is very rich in sugar (high Baumé degree)
Montilla-Moriles is a Spanish Denominación de Origen (DO) for wines located in the southern part of the province of Córdoba (Andalusia, Spain). It is bounded by the river Genil to the east, by the river Guadajoz to the west, by the river Guadalquivir to the north, and by the Subbetic Range of mountains to the south.
|Pérez Barquero Website|
|Grand Barquero Fino|
|100% Pedro Ximénez. This Fino is aged in a solera system of American oak barrels under a veil of flor yeast for 8 to 10 years. Flowery aromas of flor combine with nutty and roasted notes from the wood aging. Tangy and lemony attack, then the flavors expand to fill the mouth and lead to a long dry finish with notes of toasted nuts. Best served lightly chilled, this fino is ideal as an aperitif or paired with grilled vegetables and grilled or fried seafood. 15% ABV. |
|Grand Barquero Oloroso|
|100% Pedro Ximénez. Aged entirely without flor (the biological layer of yeast which protects fino and amontillado), this Oloroso sees oxidative aging in several criaderas, for about the same 11-14 year period as Amontillado Gran Barquero. During this long, slow development, the wine acquires a deep mahogany color and its characteristic rancio aromas of fine wood and toasted nuts. Mid palate of caramel and dried fruit and a very long nutty finish. Serve at room temperature with mild cheeses or with desserts (especially those containing nuts and cream), or slightly chilled on its own. 19% ABV. |
|Grand Barquero Amontillado|
|100% Pedro Ximénez. This Amontillado is aged in a solera system of American oak barrels in a two-step process that takes a minimum of 15 years. In the first stage, the wine sits under a veil of flor which imparts a distinctive lemony and floral note to the bouquet. During the second stage of the process, the wines ages by itself and acquires its characteristic rancio flavors of toasted almonds. This Amontillado pairs beautifully with mushroom dishes. Also wonderful as an aperitif, served cool but not chilled. 19% ABV. |
|Grand Barquero Pedro Ximenez|
|100% Pedro Ximénez. The grapes are partially dried one week before pressing and then aged in a solera system of American oak barrels for 4 to 6 years. This rich dessert wine has an almost opaque black color with mahogany highlights. Its bouquet marries dry fruits (raisins, figs and prunes) with complex aromas of coffee, cocoa and fine wood. On the palate, these elements make for an intense yet elegant wine in which the sweetness, fruit and power combine into a long, nutty finish. Serve room temperature with chocolate desserts or on its own lightly chilled. 15% ABV. |
|Solera 1955 Oloroso|
|Solera 1955 Amontillado|
|Solera 1955 Palo Cortado|
|Solera 1955 Pedro Ximenez|
|Soleras Fundacionales Amontillado 1905|
|100% Pedro Ximénez. This Amontillado is Perez Barquero’s oldest and rarest wines, bottled from Soleras that date from the founding of the house. |
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