White wine 100% from Pedro Ximénez grape, which is overripe on the vine for 21 additional days to the conventional harvest. It is collected by hand and transported in 15 kg boxes. to avoid deterioration in the fruit, already evolved and less compact than fresh grapes, but full of aromatic and sensitive concentrations. It is crushed in a soft-pressed winery, with yields per ton of fresh grape lower than 600 liters of freshly pressed must. Immediately after grinding, it is introduced with its skins into 300-liter French Oak barrels, adding 30 liters every day to each barrel-hence it is called Slow Fermentation-, so that the yeasts finish with all the sugars daily and leave the it came totally dry. This total fermentation is especially difficult in the Pedro Ximénez variety, due to its well-known capacity to maintain residual sugars. The musts are aged on lees with soft battonage for six months in barrels, reaching a very complex structure. The overripe grape, with its concentration of aromas and flavors, turns out to be extraordinarily expressive and with different manifestations from those of any other wine, so the low yields per ton and the slowness of the process make sense. The result is an aging wine where the qualities improve each year its evolution in the bottle, which can easily exceed 15 years, with high levels of quality.
Clean and intense gold color with greenish iridescence and glyceric notes when rotating the glass. It is marked by French oak that is tempered by notes of raisins and dried plums. Lacks oxidation. There are no stridency, but harmony of elements. The aromatic characteristics are markedly unique. The non-existent alcoholic sensation is surprising despite its 14 degrees. It is broad and attacks all organoleptic receptors since from the point of acidity, to the aftertaste of wood and ripe fruit, they are persistent and full of fullness.
Cookies are stored on this website for the proper functioning of it.