Guided visit of Bodegas Barón with an "en rama" tasting and tapas
Discover one of the oldest wineries in the Marco de Jerez. Stroll through its historic corridors and enjoy a Manzanilla sherry tasting paired with delicious accompaniments.
Profile
Structure
Drinking window
Best 5 to 30 years from bottling.
bottling5 yrs30 yrs32 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: molasses, raisins, dates, dried figs, chocolate
Palate: coffee, prune jam, caramel, black treacle
Rich, concentrated Pedro Ximénez made from sun-dried grapes; intensely sweet with coffee, molasses and dried-fruit complexity.
What it pairs with
- Vanilla ice cream (poured over) Classic PX service: the wine's molasses intensity contrasts cold vanilla cream.More wines for dessert →
- Chocolate fondant Bitter chocolate and the wine's coffee register unite.More wines for chocolate →
- Stilton or Gorgonzola Intense sweetness cuts through pungent blue cheese.More wines for blue cheese →
With cheese
How to serve La Cilla Pedro Ximénez
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
- Pair with. Vanilla ice cream (poured over), Chocolate fondant, Stilton or Gorgonzola. Match the wine's structure to the dish's fat and salt.
History
La Cilla PX is produced from Pedro Ximénez grapes dried on esparto mats under the Sanlúcar sun, concentrating sugars to extreme levels before pressing. The must ferments partially, then fortification arrests fermentation, retaining natural residual sugar. Aged in American oak solera, the wine darkens to near-black with age.
- 1821PX solera established at Barbadillo
- 1980La Cilla label registered as standalone PX
Facts
- Producer
- Bodegas Barbadillo · visiting guide
- Grapes
- Pedro Ximénez
- Classification
- DO Manzanilla-Sanlúcar de Barrameda
- Oak
- Oxidative ageing in American oak butts from sun-dried Pedro Ximénez must; solera system
- ABV
- 17.0%
- Price
- €12-20 at retail
- Drinking window
- 5-30 from bottling
- First vintage
- 1821
Frequently asked about La Cilla Pedro Ximénez
What does La Cilla Pedro Ximénez taste like?
On the nose, molasses, raisins, dates, dried figs, chocolate. On the palate, coffee, prune jam, caramel, black treacle. Structurally full-bodied, low tannins, low acidity with a very long and syrupy finish. Rich, concentrated Pedro Ximénez made from sun-dried grapes; intensely sweet with coffee, molasses and dried-fruit complexity.
When should I drink La Cilla Pedro Ximénez?
Drink 5-30 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with La Cilla Pedro Ximénez?
Vanilla ice cream (poured over) is the canonical pairing. Other strong matches include Chocolate fondant and Stilton or Gorgonzola. Classic PX service: the wine's molasses intensity contrasts cold vanilla cream.
What grapes are in La Cilla Pedro Ximénez?
The blend is Pedro Ximénez. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.
Tags
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