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For more than 240 years, Sánchez Romate has been cultivating a painstaking winemaking practice based on the white soil of Albariza, the light and air of western Andalusia, the Palomino, Moscatel and Pedro Ximénez grape varieties, and a unique microclimate that result in unparalleled sherries and brandies.
“Bodegas Sànchez Romate Hermanos” was founded in 1781 by Juan Sànchez de la Torre together with the Romate family. The fourth generation produces excellent Sherry, thanks to the exclusive constant nebulization system created to maintain humidity at 70% compared to the surrounding environment and to always guarantee the best quality of the product. It comes from Western Andalusia, from the Palomino, Airén and Pedro Ximénez (PX) grape varieties.
STYLISTIC
After the harvest, the white grapes are pressed and vinified in white. The roads divide depending on whether you want to produce Sherry Fino or Oloroso. The wines intended for the production of fino are fortified until they reach 15° alcohol, while those that will become Oloroso up to 18°. The wines are then transferred to the barrels and left to mature for the first year.
The barrels are filled only four-fifths and the bunghole is not sealed, allowing oxygen to come into contact with the wine. The formation of the first veil of flor, responsible for the complexity and character of Sherry Fino, occurs about a month after the wine enters the barrels.
Oloroso Sherries are fortified at 18 degrees to prevent the formation of flor. Olorosos are aged longer than Finos and therefore have a greater structure and organoleptic complexity, in addition to the typical notes of dried fruit.
