In the glass
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.
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.
- 1821 — Barbadillo establishes Manzanilla-to-Amontillado solera progression
- 1970 — Príncipe registered as standalone commercial label
Facts
- Producer
- Bodegas Barbadillo
- 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