Gonzalez Byass Solera 1847 Oloroso Dulce
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Gonzalez Byass Solera 1847 Oloroso Dulce

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Solera 1847  is a superior dark cream sherry aged for around nine years. Solera 1847 has a velvety palate, with concentrated sweet raisin and figs from the addition of 25% Pedro Ximenez to the Palomino .
The Pedro Ximénez grape, although a white grape, is treated slightly differently to the Palomino grape as it is destined for sweet wines. The grapes are collected from the vine slightly later and they are then sundried in a process called ´soleo´. For this the bunches are laid out on esparto mats in the vineyard for up to two weeks. During this time the grape loses about 40% of its volume due to evaporation of water which causes concentration of sugars.
The Palomino must destined for Solera 1847 comes from the first press of the continuous presses so as to obtain slightly more structure and body. Following fermentation to between 11% and 12% alcohol the wine is fortified to 18% alcohol and then enters the Oloroso solera. An empty space of 100 litres is left in the casks so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidization. The Pedro Ximénez grapes undergo a strong press similar to olive oil production. The must then begin to ferment although stops at around 7% alcohol due to sugar stress. At this time the wine is fortified to 15% alcohol and then enters into the Pedro Ximénez solera. After ageing separately for more or less 4 years the two grape varieties are blended, 75% Palomino and 25% Pedro Ximénez. The blend then enters into the Solera 1847 solera where it will spend further 4 years. All the process is supervised by our winemaker and master blender Antonio Flores.
Gonzalez Byass Solera 1847 shows a dark intense mahogany colour due to the addition of Pedro Ximénez. On the nose aromas of raisins, vanilla, oak and slight hints of hazelnuts. On the palate a delicate wine with a smooth reminder of dates and raisins finishing with touches of caramel and oak and a subtle note of nuts.
Gonzalez Byass Solera 1847 cream sherry should be served slightly chilled, 10-12 ºC, in a small wine glass. Ideal as an aperitif with cheese however also as a dessert wine with ice creams, or fruit based desserts and with dried fruits.

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