Sherry Pedro Ximenez Hidalgo
In the second half of s. XIX, the Hidalgo family begins the winemaking activity screeds based on wine and vineyards of his property.
La Bodega is established from its origins in the old village of Jerez de la Frontera; classical buildings built with thick walls, large windows and high ceilings with ancient beams tile are ideal for ageing and ageing wine.
In the early twentieth century, D. Emilio Hidalgo e Hidalgo already has a sound business, House in London and a presence in many countries.
From 1970 and unincorporated, it develops a critical export activity in the markets of England, Holland, Austria and Germany as well as in the US, Japan, Denmark, Italy, France and Belgium.
Currently, extraordinary founding batches of wine and brandy have been continued, fueled and enriched, being the fifth generation of the founding family that is dedicated to winemaking work remains.
Sherries, before we find the product with the designation of origin, it has more historical references behind him.
It is known that the Phoenicians arrived in the Iberian Peninsula three thousand years ago. They founded Cadiz 'Gades' very close to 'Xera' current Jerez, and indeed they were or maybe the Greeks who arrived later and introduced vine cultivation. The Arabs continued to grow through the history of the place, so the vines were rooted in our culture and enriched and flourish to this day.
Introduce us properly sherry, we must make mention the circumstances that initially determined this universal product: its production area, climate and the vine. These factors, combined with good work bodeguero, culminate in the development of this wine .: SHERRY WINE.
The production area is a triangle bounded by three cities: Jerez, El Puerto de Sana Maria and Sanlucar de Barrameda. This region is dominated by a white land rich in calcium carbonate called 'Albariza'. Earthlight, easy for tilling and very adaptable to vinifera varieties when the rains are sponge with the arrival of summer heat closed retaining water during drought nourish the vine.
The sunny and warm climate favours the development of the vine, with winter rains and a wet Atlantic marine influence that brings freshness in the drier months.
Finally, the vine; with varieties: PALOMINO (no doubt the predominant), Pedro Ximenez and Moscatel. These varieties of grafts quickly grab on hybrid rootstocks from American phylloxera-resistant strains and, in turn, give lasting and productive strains.
With the arrival of September, and after a whole stage of care and work in the vineyard, the grape acquires the required level of maturity and proceeds to its collection. In the group, the grapes are transferred to the presses for pressing to give the 'must'. This, after a first rapid and tumultuous fermentation, will must-dry wines that have been a sign that the fermentation has ended. From January to March, we proceed to the classification in which each vessel's new wine destination is marked according to the peculiarities and characteristics, aroma, flavour, colour, etc..
After this period of 'sobretablas' during which the wine started in his career. The process of maturing and ageing is completed over the years and the genuine criaderas and solera of own-XERES JEREZ-SHERRY area will give it its qualities to acquiring its distinct personality.
Different sherries
So in Jerez we can distinguish different varieties of wine:
Fino and manzanilla: From alcohol content between 15% - 16.5% Vol subjected to biological ageing by the appearance of the veil of flower on the wine surface formed by yeast, which gives it its pale color, fineness and aroma.
The Amontillados: Wines of a great personality in two stages of parenting, their biological ancestry, Thinner almond aromas and accentuating their oxidative distinguished bouquet.
Odorous: Considered by many the quintessential sherry wines are full-bodied, toasty aromas and noble woods resulting from their long ageing.
Faced with these wines from the Palomino grape variety, there are two varieties from Pedro Ximenez and Moscatel. Both are very sweet due to their high sugar sun exposure before pressing (soleus) and incomplete fermentation. They are dark in colour and have the aroma of raisin fruit.
