Oloroso Faraón, crafted by one of the most renowned wineries in the D.O. Jerez (Bodegas Hidalgo, a winery famously known for its manzanilla La Gitana), is a premium wine with great character, powerful and bitter, aged in American oak barrels until reaching its perfect point of maturity. A wild and surprising dry oloroso.
Oloroso Faraón is a dry fortified wine crafted through the traditional oxidative aging system, made from high-quality palomino fino grapes from estate-owned vineyards located in the Balbiana and Miraflores pagos, considered the finest in the Jerez region. Utilizing the vineyard's natural yeasts, alcoholic fermentation takes place. The wine then undergoes oxidative aging for between 6 and 12 years using the traditional Jerez solera and criaderas system.
Bodegas Hidalgo-La Gitana prides itself on being one of the oldest wineries in the Jerez region. In the early 18th century, the pioneer of the family saga, which would become one of the most important winemaking families in Sanlúcar de Barrameda, the Hidalgos, set foot in these lands. Since 1972, the family has been dedicated to the production of manzanilla, earning a well-deserved reputation for quality winemaking by the early 19th century. Since then (with the fifth generation now at the helm), the production method has remained unchanged: grapes from estate-owned vineyards, artisanal harvesting and winemaking, using the solera and criaderas system and manual racking. Thanks to its aromatic intensity and full-bodied palate, Oloroso Faraón is a wine from the D.O. Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda, ideal to enjoy as an aperitif before meals, and to pair with red meats, game, and aged cheeses.
The uniqueness of Spanish biologically aged wines is appreciated and admired worldwide. La Gitana is a clear example of winemaking tradition and contemporary flavors that continue to thrive, captivating and delighting enthusiasts. Bodegas Hidalgo-La Gitana boasts being one of the oldest wineries in the Jerez region. At the beginning of the 18th century, the pioneer of the lineage that would become one of the most important winemaking families in Sanlúcar de Barrameda, the Hidalgos, set foot in these lands. Since 1972, the family has been dedicated to the production of manzanilla, earning a well-deserved reputation as quality producers by the early 19th century. Since then, the winemaking method has not changed: grapes from their own vineyard, artisanal harvests, vinification through the solera and criaderas system, and manual rackings.
