Barbadillo’s first brand Pastora Divina’ was launched in 1827 and was well received, setting the family on the path to success.

The family continued to acquire more Bodegas. Vitally, many of these occupied the first row’ on the high town’s ridge, at its apex, where the winds are not obstructed by other buildings. These superb locations and Barbadillo’s winemaking skill meant that their reputation soared. Today’s seventh winemaking generation own 12 Bodegas, housing 30,000 Sherry butts, many of which are fed with wines sourced from Palomino Fina grapes grown at the family’s 500 hectare Gilbabin and San Luisa vineyards in the Jerez Superior.

These solid foundations have resulted in Barbadillo producing some of the world’s most famous Sherry brands, including Muy Fina’ and Solear’. The latter of which has received numerous awards, including selection as the “World’s Best Manzanilla 2015” by Wine Spectator.

Barbadillo are also famous for old and rare Sherries. Thanks to almost two centuries of careful stock management by the family, they have a huge stock of old wines. Some of these have been in the family’s care for over 150 years. The Sacrista’ cellar is home to the oldest Criadeiras (a level of butts in the Solera), and the family’s own private collection. These oenological treasures are released in tiny parcels as Reliquias’, or artfully blended by winemaker Montse Molina into old “Cuco” and “VORS” wines. They have received some of the highest accolades in the wine world, regularly scoring points in the high 90s from Parker with the Palo Cortado Reliquia receiving 100 points.

In 2014 Barbadillo launched “Versos 1891”, a game-changing wine that has set new levels of excellence in the Sherry industry. This super luxury Sherry is bottled from a single cask of old Amontillado laid down in 1891 at the christening of Don Manuel Barbadillo.

Vinification

When the Moscatel must has reached a certain degree of extended maturation, it is fortified with wine-based distilled spirit to bring the alcohol content up to 19%. Once clean and stable it passes to the criaderas where it is left to mature through the process of oxidative ageing. This is achieved through the oxidation of the wine whilst in barrel and racking within each tier of the criadera. This traditional system is characterised by the carefully orchestrated movement of wine between the soleras and criaderas within each cellar. With this particular wine, the ageing process lasts for a period of 5 years.

Tasting Notes

Mahogany colour and aromas reminiscent of Moscatel grapes, dried apricots, honey and dried fruits. Sweet and smooth on the palate. The long finish leaves a lingering aroma of Moscatel.

Once bottled, mature wines that have undergone oxidative ageing can retain perfect organaleptic conditions for years.