Description
Pedro Ximénez wine is obtained from the grape of the same name, which is subjected to the traditional “soleo” process, until the fruit is intensely dried. After pressing, musts are obtained that have an extraordinary concentration of sugars and a certain level of coloration, which is subjected to partial alcoholic fermentation, stopped in its case by the addition of wine alcohol.
Its upbringing, exclusively oxidative in nature, favors a progressive aromatic concentration and increasing complexity, while always trying not to lose the freshness and fruity character typical of the variety.
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