Cruz del Mar is produced exclusively with palomino grapes grown by César’s family in the Balbaína and Miraflores pagos (vineyards). After harvesting, the grapes are crushed and undergo alcoholic fermentation in traditional cement vats, which naturally regulate the temperature. The bodega where his Amontillado solera ages is located just 50 meters from the Atlantic Ocean. After being fortified to 15% abv., the wine is aged biologically under the flor for four years before being further fortified to 18% ABV. and aged oxidatively. César Florido Amontillado spends an average of eight years in the solera process before being bottled en rama, without fining or filtration.
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