has its origins in the Solera Pedro Ximenez Añejo of ancient cellars ten brothers, founded in the year of 1,876. This wine comes from grapes of the variety Pedro Ximenez and after the cut, the bunches are soloing for raisining.
With a rich winemaking we must obtain glucose and through more than thirty years of aging by solera system criaderas and it will increase even more the original density of the wine, giving it a deep dark mahogany.
Kind of vine: Generoso.
Type of wine: Jerez Pedro Ximenez.
Grape: Pedro Ximenez.
Land: Albariza, Jerez Superior.
Winemaking: Continuous press, prior soleus grape for pasificacton.
Partial fermentation, the addition of alcohol, stopping the action of yeast.
Mosto: 9 ° approximate alcohol and 25 ° to 30 ° Baumé.
Headline: With wine alcohol 9 ° approx. at 16 °.
Old Age: Over 30 years. (Solera and Criaderas). Wood boots 500 liter American oak.
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.