My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
Store temporarily closed
Temporarily out of stock
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Year
N.V.
Kind
Blanco
Year
N.V.
Kind
Blanco
Mouth: Denso, dulce, aterciopelado, sabroso.
Nose: Frutas pasificadas, higos. Aromas típicos de pastelería, tostados.
Mark: Maestro Sierra
Maestro Sierra Pedro Ximenez. 75 centiliters.
The vinification process of the Pedro Ximénez grape, which will give its name to this wine, begins with the crushing of the grapes to achieve raisining, an increase in sugar content and changes in its chemical, physical and sensory nature. Once the must is extracted and in order to stop its fermentation, wine alcoholis added until it reaches approximately 10º to stabilize it. During the following autumn and winter, the wine will be clarified. The wine is then "desludged", i.e., the sediment is removed. The wine is then pumped over again, this time up to 15º , and from there it is transferred to the barrels where it will enjoy an oxidative aging process using the soleras and criaderassystemfor 5 years.
Mouth: Denso, dulce, aterciopelado, sabroso.
Nose: Frutas pasificadas, higos. Aromas típicos de pastelería, tostados.
Mark: Maestro Sierra
Maestro Sierra Pedro Ximenez. 75 centiliters.
The vinification process of the Pedro Ximénez grape, which will give its name to this wine, begins with the crushing of the grapes to achieve raisining, an increase in sugar content and changes in its chemical, physical and sensory nature. Once the must is extracted and in order to stop its fermentation, wine alcoholis added until it reaches approximately 10º to stabilize it. During the following autumn and winter, the wine will be clarified. The wine is then "desludged", i.e., the sediment is removed. The wine is then pumped over again, this time up to 15º , and from there it is transferred to the barrels where it will enjoy an oxidative aging process using the soleras and criaderassystemfor 5 years.
