Red. sugar 30 g/l approx.
Northern district of Malaga.
TIPE OF WINE
Mature dry liqueur wine.
WINE MAKING PROCESS
Destemming, milling and pneumatic pressing and controlled fermentation until the sugars have turned to alcohol at a natural level of 15º. The volume is then increased up to 18% vol. and
sweetened up to 30 g/l with young Pedro Ximenez. Oxidative maturing by criadera and solera method for ten years in American oak barrels.
Between amber and topaz colours, copper background with purplish-blue highlights. On the nose: Oxidative ageing aroma with hints of fine woods and nuts. On the palate: smooth, strong with well integrated woods.
8º – 10º C.