Jalifa Amontillado Solera Especial VORS is a generous wine made with Palomino and Pedro Ximénez varieties in the D.O. Jerez-Xérès-Sherry by Williams & Humbert
The Williams & Humbert winery was founded in 1877 by Alexander Williams and Arthur Humbert and specialises in making wines and brandies. They were partly responsible for the creation of the Jezez-Xérès-Brandy Denomination of Origin, and since then they have kept some of their wines and brandies in high quality oak barrels. As well as being known for producing Jerez wines, they also work in other areas like Rueda, Rioja and Ribera de Duero.
All grapes used to make the Jalifa Amontillado Solera Especial VORS come from the Pago Balbaína, and are classified as Jerez Superior. In the winery, the cold temperature static decanting method is used and the first pressings are fermented at 22ºC. It is then fortified at 15°C with the best wine distillates. It then goes through the Criaderas and Soleras system. At the 15th criadera, it is left to biologically age under flor in an American oak barrel for at least 8 years and then transferred to the 6th criadera for 22 years of natural ageing by oxidation until it reaches the solera where it is extracted (“saca”) for consumption.
Jalifa Amontillado Solera Especial VORS is an amontillado that expresses body and character in a very elegant manner.
Real reviews from customers who have purchased this product
Sherry and wines from Jerez are probably Spain’s biggest contribution to the world of wine. Unique and special, there is nothing else like them in the world. A great diversity of Sherry wine is produced in DO Jerez-Sherry-Manzanilla de Sanlúcar, everything from sweet wines to fortified wines. Sweet wines are divided between Pedro Ximénez and Moscatel, depending on the variety used during production. Concerning fortified wines, there is a large range including Finos, Amontillado, Manzanilla, Oloroso, Medium, Cream and Palo Cortado, classified depending on the result of the ageing process under the ´velo flor´. A unique trait of these wines is the ageing process using the Solera Method, a system using various barrels from different vintages. The system uses stacked barrels, where a portion of a barrel’s contents is extracted and mixed with the lower barrel, with the barrel then filled with the contents of the upper barrel. Thus, the new wine is gradually coming to be thanks to the age of the rest of the content of screeds.
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