Wine Maker Notes -
The tradition of Sangre y Trabajadero goes back to the 1910s. An old cooper, whose shop was located in Puerto de Santa Maria's meat market, put some of his barrels to personal use by making his own Oloroso. He would share his Oloroso with the butchers who were his neighbors and eventually named it in their honor: "Blood and the Worker" or Sangre y Trabajadero.
Tasting Notes -
Nutty, rich aromas. The palate is almost sweet with nutty flavors and hints of the nearby ocean.
Serving Temprature - Gutierrez Colosia Sangre y Trabajadero should be served at European room temperature (65°F).
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