Xixarito Pedro Ximénez

The wine Pedro Ximenez is derived from the grape of the same name, which is subjected to the traditional process of “soleo” to achieve an intense raisin fruit. After pressing the first grapes we  obtain an extraordinary concentration of sugars and a certain level of colouration, which undergoes partial alcoholic fermentation by adding wine alcohol.

It’s upbringing, exclusively from oxidative character, favours a progressive aromatic concentration and increasing complexity, while taking care not to lose the freshness and fruitiness typical of the variety.

Wine of ebony colour with hints of iodine, with very wide tear and intense visual sensation.

The smell offers extremely rich aromas, dominated by the sweet notes of dried fruits such as raisins, figs and dates, accompanied by aromas of honey, syrup and fruit compote. accentuated by the toasted aromas of coffee, bitter caca, chocolate and licorice. The taste  is velvety and creamy, with an acidity that mitigates the extreme sweetness and warmth of alcohol, and a long, delicious finish.

 
Pairing: Blue cheese (Cabrales, Gorgonzola, Stilton, Roquefort) desserts and ice cream, cheesecake, Vanilla Nougat and black chocolate, Panacotta, Mascarpone Ice Cream, Creamy Mexican and Chile Café.


You can tell this while serving: This label designed by Estudio Macoma tells the story of the former owner of the winery, José Rodríguez Jiménez, nicknamed ‘Xíxaro’, because eggs with peas are one of his most common foods in childhood. It includes a dedication for being "a forerunner of the new Bodegas Barón" and a poem. The illustration is a review of his life, presided over by an elephant, his favorite animal, whose eye is copied from his, like the hand that holds a catavinos. They include some scenes from his life, such as the one in which he appears dressed as a Scotsman with his wife Mercedes. It is completed by details that evoke wineries and Sanlúcar: a shrimp, schooners, the virgin of Rocio ... The winery's commitment to such a daring image cost some criticism at first, but many now imitate the style of its labels. .