"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.
This wine should be served slightly chilled, 10-12 ºC. Ideal as an aperitif with cheese however also as a dessert wine with ice creams, or fruit based desserts and with dried fruits
75% Palomino and 25% Pedro Ximénez"
The Gonzalez Byass Premium Range is a collection of authentic, premium quality sherries. This range is made in a traditional style using the finest quality Palomino grapes from vineyards owned by Gonzalez Byass in the 'Jerez Superior' zone.
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 liters 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 begins 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
