Bodegas César Florido
Bodegas César Florido Cruz Del Mar Oloroso
Bodegas César Florido Cruz Del Mar Oloroso
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Producer: César Florido
Varietal: Palomino
Region: Chipiona, Cádiz
ABV: 18%
César Florido was founded in 1887 and is currently maintained by César Florido, a fifth-generation descendant of the founder. The winery is the oldest bodega in the town of Chipiona, located five miles from Sanlúcar de Barrameda.
The history of Chipiona begins far earlier, with the Phoenicians. Around 1100 BCE, the Phoenicians established an outpost on the southwest coast (which is now Cadíz). They discovered a temperate climate ideally suited for agricultural including grape and olive production. Distilled spirits methods were married with wine production to create a stable product for transport, and following suit, the use of barrels as shipping containers was implemented. Thus emerged the many styles of sherry as we know them today.
Florido's Cruz del Mar Oloroso is produced exclusively with palomino grapes grown by César’s family in the Balbaína and Miraflores pagos (vineyards). After harvesting, the grapes are crushed and fermented in traditional cement vats. The thick walls of the vats naturally regulate the temperature of the wine, negating any need for mechanical temperature controls.
Fuller-bodied musts are chosen for Oloroso, while finer, more delicate pressings are made into Fino. After being fortified to about 18%, the wine is aged oxidatively in old oak barrels. Th Cruz del Mar spends an average of 12 years in the solera process before being bottled en rama, or "raw", without fining or filtration.
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Varietal: Palomino
Region: Chipiona, Cádiz
ABV: 18%
César Florido was founded in 1887 and is currently maintained by César Florido, a fifth-generation descendant of the founder. The winery is the oldest bodega in the town of Chipiona, located five miles from Sanlúcar de Barrameda.
The history of Chipiona begins far earlier, with the Phoenicians. Around 1100 BCE, the Phoenicians established an outpost on the southwest coast (which is now Cadíz). They discovered a temperate climate ideally suited for agricultural including grape and olive production. Distilled spirits methods were married with wine production to create a stable product for transport, and following suit, the use of barrels as shipping containers was implemented. Thus emerged the many styles of sherry as we know them today.
Florido's Cruz del Mar Oloroso is produced exclusively with palomino grapes grown by César’s family in the Balbaína and Miraflores pagos (vineyards). After harvesting, the grapes are crushed and fermented in traditional cement vats. The thick walls of the vats naturally regulate the temperature of the wine, negating any need for mechanical temperature controls.
Fuller-bodied musts are chosen for Oloroso, while finer, more delicate pressings are made into Fino. After being fortified to about 18%, the wine is aged oxidatively in old oak barrels. Th Cruz del Mar spends an average of 12 years in the solera process before being bottled en rama, or "raw", without fining or filtration.
