Jerez-Xérès-Sherry
Bodegas Faustino González
The newest label in the sherry business (started in 2014). It used to be an almacenista, selling premium wines to Domecq. They source the fruit from their own vineyard, located in the Pago de Montealegre, and choose to ferment their musts in American oak instead of the omnipresent stainless steel. The soleras of the firm date back to 1789. They are located at the highest altitude in Jerez, in the San Miguel neighborhood, getting the best possible exposure to the westerly winds from the Atlantic. The Cruz Vieja sherries are always bottled en rama, unfiltered, in order to bring their amazing complexity from barrel to table. “A name to follow”, said Luis Gutiérrez.
Cruz Vieja Fino En Rama
Aged for 6 years under biological veil of flor in American oak casks in their bodegas in Jerez de la Frontera, using the the solera-criadera system. Virtually unfiltered. 91 WA
*Available in 750ml and 375ml
Cruz Vieja Amontillado En Rama
Biological upbringing for 5 years in 1/62 solera and later (posterior) aging oxidative for 7 years in solera of the Amontillado that dates 1929. Fermentation in American oak barrels between 22° and 24°C. Virtually unfiltered. 91 WA 90 WS.
Cruz Vieja Palo Cortado En Rama
A year of biological aging under a veil of flor and later aging oxidative in barrels of American oak. Fermentation in American oak barrels between 22° and 24°C.. Virtually unfiltered. 91 WS.
Cruz Vieja Oloroso En Rama
Oxidative aging in American oak casks, with an average of 10 years in the Oloroso solera from 1900. The fermentation happens in American oak barrels at around 22°C and 24°C. 90 WS.
Cruz Vieja Pedro Ximenez En Rama
Grapes are dried in the sun for 10 days before careful pressing, partial fermentation and fortification, followed by aging and bottling without filtration.