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
Price
750ml ¥4,410 (Tax included:¥4,851)