The history of the winery begins in 1821, when Benigno Barbadillo y Ortigüela (originally from Covarrubias, Burgos), accompanied by his cousin Manuel López Barbadillo, returned to Spain after having made his fortune in Mexico and after Aztec independence from the Spanish empire was decreed. He settles in Sanlúcar de Barrameda and acquires his first winery, El Toro, a paradigm of popular Andalusian architecture and a witness to the origins of Barbadillo. The year 1827 represented a milestone for the winery, since Barbadillo sent its first manzanilla boots to Philadelphia. The success was such that months later Barbadillo launched “Pastora” on the market, the first and then only bottled manzanilla in the world. Benigno died in 1837 and his eldest son, Manuel, took over the business and in 1954 formally established the company that is now known as Bodegas Barbadillo. Barbadillo is a one hundred percent family winery and is one of the oldest family businesses in Spain.
About the wine
Barbadillo’s century-old soleras give the range of Jereces an exceptional ageing potential. The most demanding palates agree: subtlety in its purest form.
This sherry, carefully crafted from sun-dried Pedro Ximénez grapes, has aged in the cellars of Sanlucar de Barrameda. Its mahogany colour complements a nose with notes of plums, sultanas and chocolate. The palate is unctuous and smooth on the palate, with a long aftertaste.Recommended serving temperature: 6 – 8°C.
Pedro Ximénez La Cilla is ideal in the kitchen for making desserts, as well as Iberian pork stews with bitter orange to contrast its potency.