Style
Sherry type    Dry 

 Sweet
 
	Class
	DO Montilla-Moriles
 
	Grapes
	Pedro Ximénez 100%
 
	Notes on Production
	Bajoflor 1/6 Oloroso undergoes anaerobic fermentation under Bajoflor(layer of yeast) for one year followed by oxidative aging exposed to air for six years in the Solera system.
 
	Tasting Notes
	Intense mahogany colour with golden hues. Surprising due to its initial smell of raisins and rounding off with elegant evolution (green apple), with added finos of dry laurel leaf and incense. Potent and harmonious. Satiny and delicately sweet, but dry, fresh and with increasing aromatic subtlety.
 
	Serving Temperature
	12-16℃
 
	Food Pairing
	Smoked fish, red meat, meat stews, cheeses
 
	Notes
	Bajoflor means "under flower", referring to anaerobic aging process under the layer of yeast that forms on the wine surface and looks like flowers.
 
	Awards
	FoodExSakura Awards 2018 - Silver
 
	Status
	Restock Certified organic
 
	Price
	750ml  ¥5,300