AVERAGE AGE + 10 years.

Pedro Ximénez and Moscatel grapes are exposed to the sun (“soleo”) after late harvestin causing evaporation and concentration of sugar in the grapes.

The grapes are pressed to obtain a rich concentrated must.that is partially fermented = Fermentation is stopped by adding wine alcohol.

Oxidative ageing in oak casks through Solera and Criadera system. 

The wines are then bottled as monovarietal Sherries or blended to sweeten other styles of Sherry (Cream, Medium Dry Amontillados,etc)

Engoying: To enjoy with desserts, at cellar temperature or slightly chilled, delicious with dark chocolate pudding or poured over vanilla ice cream

Tasting: Dark mahogany. Intense aroma of raisiny fruits (raisins, dried figs, sultanas, prunes) subtle notes of roasted coffee beans. Deliciously rich with velvety dense texture. Smooth, silky, long with delicate liquorice aftertaste.