La Cilla is Barbadillo’s standard Pedro Ximénez, aged for approximately seven years in the solera system. Pedro Ximénez grapes are sun-dried on estera mats after harvest, concentrating the sugars to extraordinary levels before fermentation is arrested by fortification. The resulting wine is extraordinarily sweet and richly coloured, aged in old American oak butts in Sanlúcar.
The colour is a deep mahogany-brown, darker than its relatively young age might suggest. The nose is generous and immediately inviting: dried figs, raisins, dates, dark caramel and a hint of warm spice. The palate has a luscious, syrupy texture with remarkable natural acidity that prevents the sweetness from becoming cloying. The finish is long and rich, with a pleasant warming sensation. An excellent introduction to Pedro Ximénez at a price point that makes it accessible for everyday enjoyment — with blue cheese, chocolate, or drizzled over vanilla ice cream.