Capuchino: Fundación Solera 1790

Capuchino: Fundación Solera 1790


The extraordinary soleras in which this wine has matured for decades were acquired by Bodegas Osborne in 2008 and have been preciously looked aer by the Osborne family ever since. Today, more than two hundred years aer its foundation, the winery in El Puerto de Santa María proudly consolidates one of the most important old and  rare sherry collections in the whole world. This palo cortado solera was established by the order of Capuchino/Capuchin monks in Jerez. It is one of the oldest existing soleras in the Jerez region dating back to 1790 and the oldest in the Osborne collection. While dened as a Very Old Rare Sherry (guaranteed minimum age of 30 years) its  average age might very well reach twice that. The entire solera is composed of 25 butts and a maximum of 1.5% is yearly drawn from each of them in order to guarantee its average age for generations to come.


Denomination: D.O. Jerez-Xérés-Sherry and Manzanilla – Sanlúcar de Barrameda

Area of production: Pago de Macharnudo - 70m

Type of wine: Palo Cortado

Grape variety: 100% Palomino Fino

Average Age: 30 years.



This wine was biologically aged under for yeast for 8-14 years, became an amontillado, and was later designated as Palo Cortado by Capuchin monks. The entire collection of butts is divided into 5 criaderas. Aged in the traditional criaderas and soleras system. With time, evaporation has resulted in the wine becoming  more concentrated and gaining in complexity.



TASTING NOTE by Luis Gutiérrez (2013)
LOOK: Displays a bright mahogany robe.
AROMA & PALATE: Has a nose of incense, noble woods, quince, a touch spirity and lots of hazelnuts, while the medium- to full-bodied palate is quite bitter, intense and powerful with the roundness of an Oloroso, persistent and full, with good acidity, ending with a note of coee.
SERVING & FOOD PAIRING Another fantastic match to Jamón Ibérico and aged cheese like manchego, English cheddar or Pecorino. Great for pairing with patés, game rillettes and baked white meats.

Best enjoyed at 15-18ºC/64ºF..



Alcohol (º): 20 ± 0.2
pH: 3 ± 0.2
Total acidity (g/L): 8.8 ± 1
Volatile acidity (g/L): < 1.2
Residual sugar (g/L): < 9



Silver Medal · Decanter (2018)
94pt · Guía Peñín (2018)
Gold Medal · Decanter (2015)
Gold Medal · Decanter (2014)
94pt RP · Wine Advocate (2013)


Ver Ficha