This is an old wine that has the particularity of having both aging processes (biological and oxidative). Aged for at least 8-9 years in solera (it spends three years as a Fino before losing its flor and then undergoes oxidation process for at least five years)

The average age here (10+ year old) is sufficient to be a Solera Gran Reserva, but they choose to keep this as Solera Reserva to clearly differentiate between the Juan Sebastian ElCano Solera Gran Reserva. Like all Brandy de Jerez, this is aged in the traditional solera system. It is blended with small amounts of the Juan Sebastian ElCano Solera Gran Reserva and a splash of PX which gives it even greater complexity.

The average age here is well over 50 years, and possibly even older, but Juan Carlos isn’t too concerned with knowing the exact age. Suffice to say it’s really really old. The reason- during the lead up to the Spanish Civil War in 1936, soldiers looted this already existing solera and smashed most of the barrels. What was not destroyed was consolidated into a smaller solera where it was forgotten about for nearly 70 years. The “angel’s share” took quite a bit during this time, but what was left is truly one of the world’s most special brandies. This is what makes up the backbone of the ElCano. Only tiny amounts are bottled each year in order to keep the age and quality as high as it is. For anyone who is a serious spirits connoisseur, this is more than worth the price.

Aged under flor for 5 years with an alcohol level of 16%, the Fino Amerigo is a unique Sherry. Normally flor cannot survive above 15% alcohol, but Juan Carlos has painstakingly nurtured these few barrels where the flor endures at such a level. The extended time under flor adds considerable complexity. Very small quantities bottled yearly.

100% Palomino from 10-60 year old vines grown in chalky soils of El Puerto de Santa Maria. Fermented dry before the addition of neutral grape spirits, aged four years in the Solera system.

The Gutierrez Colosia Fino en Rama is a true "en rama". They literally siphon this from the barrel into a large pitcher (straining it only through a mesh kitchen strainer and then pour that into bottles and label and seal it, all by hand. This is an outstanding example of what fresh fino from El Puerto de Santa Maria tastes. Fresh and briny.

Owing to their bodega's unique location directly on the Guadelete River, blocks from the ocean, in the town of El Puerto de Santa Maria, Gutierrez Colosia has extremely active flor year-round and a very pronounced saline character throughout their wines. The Fino is aged for a minimum of 3 years under the flor and is bottled to order by the estate, thus preserving freshness.

Made from sunned Moscatel grapes through the traditional system called 'pasil' (sunned on sand). High acidity lends balance to this sweet wine. Aged an average of 4 years in solera. Peter Liem on the Moscatel, “ honeyed and concentrated in aroma, it complements its opulence with a wonderful tension and clarity of flavor, finishing with excellent harmony and length.”

Aged for at least 8-9 years in solera, all of which are done without the presence of flor. Peter Liem on the Oloroso, “ a full-bodied yet sleekly shaped wine…Despite being aged without flor, it still shows a taut, linear structure reflecting its seaside origins, along with the petrol-like fragrance typical of El Puerto wines.”

One of Sherry’s most iconic wines. Aged for an average of 12 years in the solera. The Sangre y Trabajadero solera began in the town of Jerez in the 1800s as the solera of a cooper whose trabajadero, a cooper’s yard where butts are constructed, was located on Calle Sangre, the street where the butchers were located. Named after this location, the oloroso was a favorite of the butchers and other Jerezanos alike. The solera was first sold to Bodega Lacave in Cadiz before being sold to Bodega Cuvillo in Puerto. After Cuvillo went bankrupt in 1982, Gutierrez Colosia purchased the solera. To this day, new ships built in the bay of Cadiz are ceremonially launched not with a bottle of Champagne, but with a bottle of Sangre y Trabajadero.

The richest, most concentrated of their sweet sherries. Made from the partially fermented must of sun-dried Pedro Ximénez grapes. Aged an average of 4 years in solera. Peter Liem on the PX, “vibrant and suave under its dense flavors.”