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. -
Chocolate fondant
Bitter chocolate and the wine's coffee register unite seamlessly. -
Stilton or Gorgonzola
Intense sweetness cuts through pungent blue cheese.
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.
- 1821 — PX solera established at Barbadillo
- 1980 — La Cilla label registered as standalone PX
Facts
- Producer
- Bodegas Barbadillo
- 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