Sweet wine native raised in boots of roble American 15 % vol. Variety: 100 % Pedro Ximénez. The process of vinificación of the grape Pedro Ximénez, who will give name to this wine, begins with the soleo of the grape to obtain his pasificación, the increase of the content of sugar and changes in his chemical, physical and sensory nature.
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Once extracted the must and in order to stop his fermentation, adds wine alcohol up to reaching the 10 º approximately to stabilize it. During the following autumn and winter, the wine will be clarified. Later, one proceeds to the "untied one", that is to say, to the cleanliness of sediments. It is headed again, this time up to the 15 º; and of there it goes on to the boots where he will enjoy a process of upbringing oxidativa for the system of crossbeams and criaderas for 5 years. To the senses: dense, sweet, velvet, tasty. For The Teacher, it harmonizes with … …. Blue cheeses.