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Net weight:
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.
Net weight:
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.
