Ripening on the vine twenty-one more days than the usual collection that makes the grapes that are left uncut, acquire degree and natural sweetness without an extreme concentration. This makes the final yield of this wine to be only 575 liters per ton of grapes.
Aged on its own lees for 4 months in old American oak barrels previously seasoned with our wines of oxidative aging. It is a process of controlled “soft battonage”, which avoids using new barrels so the astringency and power of new oak, coupled with the intensity of the process, do not make lose elegance in the final result.
The annual volume of bottles obtained varies depending on weather conditions that can be developed between the second half of September and early October. In any case, more than 30,000 bottles a year are never obtained.
VISUAL: Gold intense color, clean and bright, with an apparent density unusual for a white wine.
NOSE: Intense nose with exceptional aromas of the late harvest: figs, raisins and prunes that blend with fermentation aromas and pastries, typical of aging on lees. Develops very pronounced varietal aromatic memories.
TASTE: Light and intense equally in the mouth. Subtly grease, filling but not tiring. The acidity and natural sweetness play with ripe and fleshy fruit, leading to a continuous aftertaste in which the oak is not bothersome.
“Out of respect to the freedom of all wine lovers and not condition their personal creativity, Ximenez-Spinola’s policy is not to recommend pairing with any of their elaborations”
|Tipo de Vino||Pedro Ximénez|
|Denominación de Origen||Jerez - Xérès - Sherry|
|Pairing - Moments||I have been invited to a dinner!|
|Pairing - People||The Family|
|Pairing - Music||Depeche Mode|