Production: Grapes dried under the sun for 15 days in the drying yards. Must at high pressure in special presses, immediately fortified at 9 C. Decanting and filtering after the first cold treatment. It is then fortified again until it reaches 18 C, after which it undergoes physical-chemical ageing in the Criaderas y Soleras system for a minimum of 12 years.
Tasting notes: Mahogany-black. Characteristic Pedro Ximinez, raisin and fig nose. Low acidity, very sweet and with a long finish.
Suggestions for consumption: Magnificent dessert wine and excellent in mid-afternoon. Essential in stylish cuisine.