Red. sugar 110 g/l approx.
Northern district and Montes de Malaga.
TYPE OF WINE
Mature sweet liqueur wine made from young Pedro Ximenez and “Olorosos” from sun dried grapes.
WINE MAKING PROCESS
Destemming, pneumatically pressed with controlled fermentation until the sugars turn into alcohol and reach a natural 15º. The volume is then increased up to 18º. Oxidative ageing for 2-3 years in American oak barrels and is then sweetened with young Pedro Ximenez up to a level of 110 g/l The oxidative maturing then continues for another five years in the American oak barrels.
Colour amber with touches of caramel. On the nose: strong with hints of fine wood, toast and walnuts. On the palate: tasty, balance, velvety and round. Long lasting with touches of nuts.
8º – 10º C.