Structure

Bodymedium
Tanninlow
Aciditymedium
Sweetnessdry
Oakoak aged

Drinking window

Best 3 to 15 years from bottling.
bottling3 yrs15 yrs17 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 in the header is our own.

In the glass

Medium-bodiedLow tanninMedium acidityDryMedium-Long With Nutty Dryness finish

Aroma: roasted hazelnut, toffee, dried orange peel, sea salt

Palate: walnut, caramel, dried fruit, earthy minerals

Dry Amontillado from Sanlúcar with the characteristic saline edge of its origin; hazelnut and orange peel aromatics over a medium-bodied, clean palate.

What it pairs with

  • Cured manchego cheese
    Nutty oxidative notes complement the crystalline, aged cheese texture.
  • Consommé or clear soups
    Dry Amontillado is a classic pairing with bouillon; the wine's umami depth mirrors the stock.
  • Grilled almonds and charcuterie
    Toasted-nut palate aligns with warm almonds and the salt of cured meats.

How to serve Príncipe Amontillado

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. Pair with. Cured manchego cheese, Consommé or clear soups, Grilled almonds and charcuterie. Match the wine's structure to the dish's fat and salt.

History

Príncipe is one of Barbadillo's core aged styles, an Amontillado produced under the Sanlúcar classification rather than the standard Jerez DO. The wine begins life as Manzanilla under flor, then transitions to oxidative ageing once the flor dies back, gaining walnut and caramel depth while retaining the Atlantic saline edge.

  1. 1821: Barbadillo establishes Manzanilla-to-Amontillado solera progression
  2. 1970: Príncipe registered as standalone commercial label

Facts

Producer
Bodegas Barbadillo · visiting guide
Grapes
Palomino Fino
Classification
DO Manzanilla-Sanlúcar de Barrameda
Oak
Progressive ageing: biological under flor, then oxidative in American oak butts; solera system
ABV
18.5%
Price
€12-18 at retail
Drinking window
3-15 from bottling
First vintage
1821

Frequently asked about Príncipe Amontillado

What does Príncipe Amontillado taste like?

On the nose, roasted hazelnut, toffee, dried orange peel, sea salt. On the palate, walnut, caramel, dried fruit, earthy minerals. Structurally medium-bodied, low tannins, medium acidity with a medium-long with nutty dryness finish. Dry Amontillado from Sanlúcar with the characteristic saline edge of its origin; hazelnut and orange peel aromatics over a medium-bodied, clean palate.

When should I drink Príncipe Amontillado?

Drink 3-15 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Príncipe Amontillado?

Cured manchego cheese is the canonical pairing. Other strong matches include Consommé or clear soups and Grilled almonds and charcuterie. Nutty oxidative notes complement the crystalline, aged cheese texture.

What grapes are in Príncipe Amontillado?

The blend is Palomino Fino. The wine is classified as DO Manzanilla-Sanlúcar de Barrameda.

Tags

dry fortified sherry low tannin medium acid medium body medium term mood contemplative mood savoury occasion dinner party occasion gift old world pairs with aged cheese pairs with charcuterie pairs with mushroom palomino fino price everyday

Taste it where it is made: tours and tastings in Jerez & Sherry

See all 295 bookable experiences in Jerez & Sherry

← Back to wines in Jerez & Sherry