medium dry sack
Preparation: Musts yolk, controlled fermentation at 28 ° C. Fortification with alcohol distilled from wine to 19.5 °, sobretablas mixture of Palomino and Pedro Ximenez waiting to enter the Criaderas and screeds, and aging of the physical type - chemical oxidation for an average minimum of six years, as a result, this odorous unique mellowing, or medium, who called the British.
Tasting notes: Wine of bright amber color intense aroma reminiscent of dried fruits and nuts. The palate is full, harmonious, slightly acid and slightly sweet.
Consumption: can be taken alone or with ice, both the appetizer advisable to accompany pasta.