Delightful amber colour. The smooth aromas tell of ageing in wood and reveal a touch of cinnamon; These same characteristics appear on the palate. Smooth and honest with a pleasant persistence.

Serve with appetisers such as ham, nuts and cheeses. Try with fish such as dogfish or hake. Also great with clams and hot soups. It even goes well at the end of a meal with fruits such as mandarin, orange and peach.

Brilliant mahogany colour with attractive reddish glints. Aromas of pastries and wood appear on the nose. In the mouth it provides a pleasing silky sensation and a certain sweetness and provides a wonderfully long finish.

SERVING SUGGESTIONS

Its fruity aroma and intense colour make this wine an ideal choice to serve as an aperitif alongside nibbles such as cheese, nuts, olives and canopes. The pleasing and intense flavour is the perfect complement to white meat curries, roast pork, sauteed rice dishes with pines nuts and raisins or foie gras. In addition, it is excellent at the dessert course when matched with cured cheeses, raisin ice cream or chocolate with banana cream and nuts. Delicious!

In order to best appreciate this wine´s special qualities, it should be served at an ambient temperature of between 12º to 15º, using a wine glass; this applies if drunk as an aperitif or if served with a meal. For a change, give it a try in a brandy glass with a slice of lemon.

PRODUCTION AND AGEING

Type of ageing: Biological and oxidative

System: criaderas and Solera (A dinamic system allowing the traditional blending of new wine with older wines)

Ageing period: 3 years

Location of cellars: Sanlúcar de Barrameda

Ageing cellars: Potro, Bonanza, Compañia and San Guillermo

Total casks: 2.541

Type of cask: Typical Jerez bota made from American oak

Production process: This is a blended wine, carefully made from a combination of wines that have been subject to biological and oxidative ageing; this depends upon the body of the wine. Biological ageing takes place under a film of flor yeast during a phase known as sobretablas. Oxidative ageing is a result of the action of oxygen inside old American oak sherry cask and the traditional, yet dynamic system of criaderas and soleras. Oxidative ageing is the predominat process in the production of this wine and  onsequently defines its character.

Pale straw colour. This classic Fino has aromas of nuts, olives and the evocative aromas of patient ageing. The palate is fresh, dry and full bodied with perfect balance.

Made from grapes grown in the Gibalbin and Santa Lucia vineyards in Jerez Superior, Spain.

The average of the vines is around 20 years old.

The Sherry is aged in large casks made from American oak.

Perfect to serve with tapas, appetizers and cured ham, mild cheese, asparagus, soups, shellfish, salmon and herrings.

Serve well chilled.

Pale yellow straw colour. Classic Manzanilla aromas, reminiscent of the ocean and fresh dough, are revealed on the nose. Fresh and dry on the palate, with good body and a lingering aftertaste, resulting in an overall sensation of satisfaction.

Perfect to serve with tapas, appetizers and a range of starters such as Spanish cured ham, mild cheeses and asparagus.

Serve well chilled at 6 - 8 degrees centigrade. 

Beautiful mahogany colour and aromas reminiscent of plums raisins and chocolate against a background of noble oak. Velvety and syrupy on the palate. A very long finish that is very sweet.

This is a sweet Oloroso, aged in the solera system for over 5 years. A true crowd pleaser. Mahogany coloured with aromas of dried nuts with a hint of raisins and brown sugar. Smooth and velvety on the palate with warm flavours and a persistent aftertaste.

Serve with desserts such as crème brulee, cheeses and cheesecake. 

Suitable for vegans. 

An extraordinarily fine, complex and sophisticated drink. Beautiful shining amber colour, fascinatingly complex raisined, nutty, tangy nose and a flavour displaying layer upon layer of deliciously plump sensations on the way.

Suitable for vegans

Suitable for vegetarians

Serve as an aperitif with salted almonds or olives or try with mature cheddar, walnuts or figs.

Grapes are sourced from Fernando de Castilla's partners vineyards in the Jerez district. The soil type is Albariza. Picking takes place in early September. This Amontillado began life as a Fino. It spent 3 years under flor yeasts at 15%, but was then re-fortified to 17% abv and introduced to an Amontillado Solera - without flor and therefore exposed to air. It spends approximately 5 years in this solera.

A rich amber colour. Fascinatingly complex with a light Christmas pudding nose of dried fruits, nuts, and a well flambéed crust. The rich concentrated flavours and tangy acidity are softened by a sweetness on the palate which brings it all together in a wonderfully balanced way.

Perfect with Christmas cake or Christmas pudding style desserts.

Suitable for vegans.

Suitable for vegetarians.

Grapes are sourced from the Jerez district. Fernando de Castilla deals only in prestigious, premium wines. The sherries are all from individual soleras. They are bottled without blending, cold stabilization or filtration of any kind in order to preserve the subtlety, purity and distinctive aromas of these premium wines. The products are all bottled in clear glass to show off the wonderful colour of the wines. The classic Cream is produced from an Oloroso that has been aged for 6 years, and prior to bottling 20% of young PX is blended into the wine.

Pale in colour with just a hint of straw yellow at the rim. Powerful and acute on the nose, yet aromatic, intriguing and inviting. Sensuously textured rather than brittle, absolutely bone dry, aristocratic and very poised. Its profile is perfectly seamless right until the finish where fascinating savoury, nutty, ripples conjure some charming, subtle and elusive final flavours. Fino Sherry, it is beyond dispute, is absolutely the most incredible and undervalued alcoholic drink there is.

Served chilled and try with salted almonds, light fish dishes or seafood tapas. Perfect with salt cod (Bacalao) and fried hake.

Grapes are sourced from FdeC's partners vineyards in the Jerez district. The soil type is Albariza. Picking takes place in early September. The wine is made from the first pressing of grapes, this gives a light fresh style. Fermentation takes place at relatively high temperatures to reduce fruit flavour. This makes a very neutral wine which is perfect for the production of sherry. The wine undergoes malolactic fermentation. In the February after harvest the wine is fortified with grape brandy up to 15% abv. Once at this stage the wine is then added to the youngest Criadera in the Solera. The wine then begins its ageing process under flor. Only 20% of finished wine can be removed from the Solera in one year. The average age of the Fino solera is 4-4.5 years old.

Suitable for vegans

Suitable for vegetarians

Pale, straw yellow in colour. Decidedly tangy, yeasty and salty nose. Lighter, crisper and more crackly than its older sibling - Fino. The palate lures you in with soft apple and citrus flavours, then attacks with a savoury nutty tang, and finishes with a salty reminder of the fresh spray of the sea.

Served chilled and try with salted almonds, light fish dishes or seafood tapas, such as tortillas de camarones. One of the few wines which matches smoked salmon. 

Suitable for vegans.

Suitable for vegetarians.

Grapes are sourced from Fernando de Castilla's partners' vineyards in the Jerez district. The soil type is Albariza. Picking takes place in early September. The wine is made from the first pressing of grapes, this gives a light fresh style. Fermentation takes place at relatively high temperatures to reduce fruit flavour. This makes a very neutral wine which is perfect for the production of sherry. The wine undergoes malolactic fermentation. In the February after harvest the wine is fortified with grape brandy up to 15% abv. Once at this stage the wine is then added to fill 4/5ths of the butt (600-litre casks of oak American oak) in the youngest Criadera (scale) in the Solera (a Solera is the total number of scales which can be from 3 up to 9). The wine then begins its ageing process under flor. Periodically, a portion of the wine in a barrel is moved into the next scale, using tools called the canoa (canoe) and rociador (sprinkler) to move the wine gently and avoid damaging the layer of flor in each barrel. At the end of the series only a portion of the final barrel is bottled. This process is called "running the scales". Only 20% of finished wine can be removed from the Solera in one year. The ageing process of the Manzanilla Solera takes place in Sanlucar de Barrameda and the average age of the sherry is 3 years old

A mahogany, richly coloured Sherry with aromas of walnuts, spice and a touch of orange peel. This Sherry is pure and dry - perfect to serve with food. Best enjoyed at 14-16 degrees C.

Perfect with nuts, paté, cheese - soups and stews too.

Produced from 100% Palomino Fino grapes in Jerez de la Frontera. The grapes are pressed and fermented in stainlesss steel until the wine reaches 11% ABV when the dry wine is fortified to 18% ABV. It is then matured, without the presence of flor, in oak casks according to the traditional solera and criadera system for 8 years.

Suitable for vegans.

Suitable for vegetarians

A pale straw coloured Sherry. The Sherry is dry with very crisp aromas. With a yeasty almond like nose and light and fresh on the palate.

Serve as an aperitif or with seafood or salty dishes.

Suitable for vegans.

A very sweet Oloroso, aged in the solera system for over 5 years. The resulting sherry is very dark mahogany in colour. On the nose, dried nuts and faint aromas of raisins. muscatel and toasted sugar. Smooth and velvety with a warm palate owing to its alcohol content with a long finish.

Made in Jerez, Spain.

Suitable for vegans