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Appellation of origin
Jerez-Xeres-Sherry
Grape type
pedro ximénez, palomino
Country
España
Format
75.00
Alcoholic grade
20.5
Store
Gonzalez Byass
Appellation of origin
Jerez-Xeres-Sherry
Grape type
pedro ximénez, palomino
Country
España
Format
75.00
Alcoholic grade
20.5
Store
Gonzalez Byass
Matusalem odorous is a fortified wine from the Jerez-Xérès-Sherry appellation produced by Gonzalez Byass.
As soon as the grapes
Matusalem odorous is a fortified wine from the Jerez-Xérès-Sherry appellation produced by Gonzalez Byass.
As soon as the Palomino grapes reach the winery, they are gently pressed using a tyre press without crushing the stem, seeds or skin. This must comes from the first pressing is called "yolk must" and is considered most elegant and delicate. The Grapes of Pedro Ximenez will be pressed separately.
After fermentation in stainless steel tanks and classification, Palomino wine is fortified to 18%, and Pedro Ximenez to 15.5%. Each wine enters a solera, American oak Boot, to age in contact with air. After an average of 1 years, the wines are mixed, entering the Solera Matusalem, where they will continue another 15 years, following the traditional Solera system.
Matusalem odorous After 30 years of ageing in boots of extraordinary sweet odorous, the so-called Matusalem acquires an intense mahogany color that provides aromas of nuts, dates, raisins, spices and ripe wood. In the mouth it is sweet and soft, but at the same time elegant and complex. It retains a velvety finish that concentrates infinity of sensations on the palate.
Matusalem odorous is a fortified wine from the Jerez-Xérès-Sherry appellation produced by Gonzalez Byass.
As soon as the grapes
Matusalem odorous is a fortified wine from the Jerez-Xérès-Sherry appellation produced by Gonzalez Byass.
As soon as the Palomino grapes reach the winery, they are gently pressed using a tyre press without crushing the stem, seeds or skin. This must comes from the first pressing is called "yolk must" and is considered most elegant and delicate. The Grapes of Pedro Ximenez will be pressed separately.
After fermentation in stainless steel tanks and classification, Palomino wine is fortified to 18%, and Pedro Ximenez to 15.5%. Each wine enters a solera, American oak Boot, to age in contact with air. After an average of 1 years, the wines are mixed, entering the Solera Matusalem, where they will continue another 15 years, following the traditional Solera system.
Matusalem odorous After 30 years of ageing in boots of extraordinary sweet odorous, the so-called Matusalem acquires an intense mahogany color that provides aromas of nuts, dates, raisins, spices and ripe wood. In the mouth it is sweet and soft, but at the same time elegant and complex. It retains a velvety finish that concentrates infinity of sensations on the palate.
