Palo Cortado Viejo Wellington VORS 30 años
Superb palo cortado of limited production
Palo Cortado Viejo Wellington VORS 30 años is a fortified wine of great personality that, after aging for over 30 years, combines the delicacy and smoothness typical of amontillados with the body and concentration of olorosos. Rated 95 Parker points.
Consumption features
Serving temperature
General features
Type of wine
Grape variety
100% Palomino Fino
Type of barrel
American oak barrels
Barrel aging time
More than 30 years
Capacity (cl)
50
Alcohol content (% vol.)
19.00
General Information
The acronym accompanying its name, derived from the Latin expression Vinum Optimum Rare Signatum, meaning wine selected as optimal and exceptional, certifies a minimum aging of three decades and anticipates the outstanding quality it holds. Palo Cortado Viejo Wellington VORS 30 años is one of the jewels of Bodegas Hidalgo, a centenary winery established in Sanlúcar de Barrameda since 1792.
This long-lived and splendid wine was made from the must of palomino fino grapes. Bodegas Hidalgo cultivates this variety in the white albariza soils of the Balbiana and Miraflores vineyards, considered the best in the Jerez region. Once the fruits were selected, without pressing them, the free-run must was obtained, which fermented at a controlled temperature with the vineyard's natural yeasts. Subsequently, the musts were fortified with wine alcohol to reach 17 º.
Palo Cortado Viejo Wellington VORS 30 años underwent aging in American oak barrels, using the traditional criaderas and soleras system, for over 30 years. This long period endowed the wine with a depth and concentration of aromas and flavors that are truly unique. Bodegas Hidalgo bottles only about 1,000 bottles of this true enological treasure each year, rated 95 points by the prestigious American magazine The Wine Advocate. Enjoy it on its own or as an accompaniment to appetizers, nuts, cheeses, Iberian ham, fish, and seafood.
This long-lived and splendid wine was made from the must of palomino fino grapes. Bodegas Hidalgo cultivates this variety in the white albariza soils of the Balbiana and Miraflores vineyards, considered the best in the Jerez region. Once the fruits were selected, without pressing them, the free-run must was obtained, which fermented at a controlled temperature with the vineyard's natural yeasts. Subsequently, the musts were fortified with wine alcohol to reach 17 º.
Palo Cortado Viejo Wellington VORS 30 años underwent aging in American oak barrels, using the traditional criaderas and soleras system, for over 30 years. This long period endowed the wine with a depth and concentration of aromas and flavors that are truly unique. Bodegas Hidalgo bottles only about 1,000 bottles of this true enological treasure each year, rated 95 points by the prestigious American magazine The Wine Advocate. Enjoy it on its own or as an accompaniment to appetizers, nuts, cheeses, Iberian ham, fish, and seafood.
Tasting notes
To the eye, it presents a brilliant dark mahogany color.
A very fragrant nose, dominated by a persistent aroma of walnuts and dried fruits.
On the palate, it is a dry, balanced, and elegant wine. With an intense and very persistent flavor.
A very fragrant nose, dominated by a persistent aroma of walnuts and dried fruits.
On the palate, it is a dry, balanced, and elegant wine. With an intense and very persistent flavor.
The winery
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.