WINE JEREZ PEDRO XIMENEZ ARGUESO 75 cl.
€17.41
(€17.41 1)
Tax included
WINE JEREZ PEDRO XIMENEZ ARGUESO 75 cl.
Fermentation: The grape juice obtained is subjected to an initial alcoholic fermentation stopping this fermentation by addition of alcohol.
Breeding system: Of criaderas and soleras system of breeding characteristic of this DO.
Alcoholic graduation: 17 vol.
Sugars: Between 160 and 190 grams / liter.
Dry extract: 220-240 g / l.
Acidity Volatile: less than 0,60 gr./l
Total acidity: between 4.80 and 5.20.
Total sulphurous: less than 40 mg./l.
Color: Very amber covered.
Bouquet: After a long process of aging in American oak boots, it considerably increases its peculiar aroma and reinforces its bouquet in the mouth step.
Aging time: 60 months.
100% Pedro Ximénez grape.
The Pedro Ximénez should be served slightly cool, between 12 and 14º C, although the younger ones can be served at lower temperatures, even very cold.
GASTRONOMY
It is a dessert in itself, although it combines exceptionally with desserts based on slightly bitter chocolate, with the ice cream or with the blue cheeses of great intensity, like the Cabrales or the Roquefo
Specific References
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WINE JEREZ PEDRO XIMENEZ ARGUESO 75 cl.
Fermentation: The grape juice obtained is subjected to an initial alcoholic fermentation stopping this fermentation by addition of alcohol.
Breeding system: Of criaderas and soleras system of breeding characteristic of this DO.
Alcoholic graduation: 17 vol.
Sugars: Between 160 and 190 grams / liter.
Dry extract: 220-240 g / l.
Acidity Volatile: less than 0,60 gr./l
Total acidity: between 4.80 and 5.20.
Total sulphurous: less than 40 mg./l.
Color: Very amber covered.
Bouquet: After a long process of aging in American oak boots, it considerably increases its peculiar aroma and reinforces its bouquet in the mouth step.
Aging time: 60 months.
100% Pedro Ximénez grape.
The Pedro Ximénez should be served slightly cool, between 12 and 14º C, although the younger ones can be served at lower temperatures, even very cold.