Cardenal Cisneros Pedro Ximénez Special Reserve

Discover the Cardenal Cisneros Wine Pedro Ximénez Special Reserve

Origin and Characteristics

The Cardenal Cisneros Pedro Ximénez Reserva Especial Wine is an outstanding representative of Sherry wines, made exclusively with grapes Pedro Ximénez. It belongs to the Special Reserve of Sánchez Romate range, known for its old Pedro Ximénez, aged for approximately 15 years in American oak casks from selected soleras of Bodegas Romate. This exquisite Cardenal Cisneros wine is distinguished by its creamy and slightly acidic palate, ideal as a dessert wine, for after dinner or accompanying cheese boards.

Sensory Notes

• View: The Cardinal Cisneros has a dark mahogany color and a dense texture.
• Olfaction: Offers soft and delicate aromas of raisins, complemented by subtle notes of oak wood.
• Taste: Sweet and creamy in the mouth, with dominant flavors of raisins and a velvety and soft texture.

Preparation and Aging

The production process of the Cardenal Cisneros Pedro Ximénez Reserva Especial Wine begins with the Pedro Ximénez grape, which is subjected to the "sunshine" method. "to pass the fruit. The musts obtained have their fermentation stopped by the addition of wine alcohol. The aging of this Cardenal Cisneros wine is oxidative, which intensifies its aromatic complexity and maintains its freshness, preserving the fruit character characteristic of the variety.

Pairing

The Cardenal Cisneros is ideal to accompany desserts, ice creams, fine pastries, pastas and especially blue cheeses, offering a unique and pleasant gastronomic experience.

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Don't miss the opportunity to enjoy the exquisite Cardenal Cisneros Pedro Ximénez Reserva Especial Wine. Perfect for any special occasion or as the ideal companion for your after-dinner meals. Buy now and discover the excellence of this Sherry wine.

Did you know?

Probably Pedro Ximénez is the sweetest wine we can find in the world. And yet, its aromatic complexity and flavors make it fresh and harmonious in the mouth, since the natural process of raisining through “sunning” concentrates the sugars, but also the natural acidity of the grape.

Service and consumption

The Pedro Ximénez should be served slightly cool, between 12 and 14º C, although younger ones can be served at lower temperatures, even very cold.

It is a dessert in itself, although it combines exceptionally with desserts based on slightly bitter chocolate, with ice cream or with very intense blue cheeses, such as Cabrales or Roquefort.