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Pedro Ximénez grapes are sunny until they become raisins. Fermentation is stopped in order to conserve the grape's natural sugar. Then the wine is
Pedro Ximénez grapes are sunny until they become raisins. Fermentation is stopped in order to conserve the grape's natural sugar. Then, the wine is fortified and aged by the Solera and Criaderas system.
Very dark and viscous brown Color, reminiscent of ripe fruit, dried figs and roasted coffee beans.
Very sweet, velvety and soft in the mouth, with an exceptionally long finish.
Pedro Ximénez grapes are sunny until they become raisins. Fermentation is stopped in order to conserve the grape's natural sugar. Then the wine is
Pedro Ximénez grapes are sunny until they become raisins. Fermentation is stopped in order to conserve the grape's natural sugar. Then, the wine is fortified and aged by the Solera and Criaderas system.
Very dark and viscous brown Color, reminiscent of ripe fruit, dried figs and roasted coffee beans.
Very sweet, velvety and soft in the mouth, with an exceptionally long finish.
