Gonzalez Byass Leonor Palo Cortado

Palomino Fino 100%

The grapes destined for Leonor are pressed using pneumatic Wilmes presses therefore obtaining the highest quality must. Only the ‘mosto yema’ the free run and first press must is used for this wine, considered the most delicate and elegant. Following fermentation to between 11% and 12% alcohol the wine is fortified to 18% alcohol and then enters the Leonor solera. An empty space of 100 litres is left in the casks so that the wine has a large surface area in contact with the oxygen and therefore undergoes complete oxidisation. Leonor remains in the American oak casks following the traditional Solera system for an average of 12 years.