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Made with 100% Pedro Ximénez grapes which are slowly sun dried to evaporate water and concentrate the natural sugars. Only 200 liters of must are obtained for each ton of fresh grapes, which ends up giving the wine an extremely low final yield. The base wine ferments to 13% alcohol in French Oak barrels before the fermentation process is stopped.
The wine is then distilled and the resulting spirit is aged again in wood.
To create a delicate flavour the brandy spends only 8 months in French Oak barrel, avoiding excess oak and astringency, which we could only balance after many years of aging, in other barrels that contained our Pedro Ximénez Muy Viejo.
In the same barrel the base wine is fermented, a continuous battonage of the lees gives it fruit foreward perfume.
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