White wine variety of Pedro Ximénez grapes. Vinification in stainless tanker with cold control. Pre-maturity harvest to obtain a lower alcoholic graduation than FINO wine, reaching about 12% Alc. Excellent wine to accompany Mmarisco, cheeses, fish fry, even with barbecued meat. Conveine consume very cold.
Fine wine with aging "Criadera y Solera", 550 liter American oak barrels, traditional system of the Montilla-Moriles area for wine with an Andalusian character with the difference of Sherry that our wines are 15% natural alcohol grade without Adding alcohol Perfect wine for Iberian ham, aged cheese like Manchego cheeses, with salt fish, Iberian roast. etc..
It is obtained in a subtle and leisurely way, it is time that is responsible for this transformation. After an aging of 12 years under the veil of flower in American oak boots and after the passage of time, the veil of flower begins to weaken losing its protection, beginning a long oxidative aging and this time in a static way.
White wine produced after the Fino in the pressing of the grapes, fermentation up to 15% alcohol and wine alcohol is added up to 17% to prevent the birth of the natural flower veil of the Fino. It is left in 550 liter barrels in a covered outdoor place, having a very fast oxidative aging. Wine with pairing roasted meats, cheeses, green vegetables such as asparagus, also used in the kitchen for sauce.
Its origin is a wine of biological aging, which, for different reasons, the wine boot that contains it, is set aside in the cachón, indicating it with a cross - hence “Palo Cortado”, without producing subsequent sacks. The wine loses the flower that would have kept it as Fine and begins to oxidize. Subsequently, after a few years, the cellar foreman adds the necessary alcohol to reach 17, and after a very long period of static aging, for more than 20 years, this type of wine is obtained. Also say that this wine still maintains that static aging, the sole raising system received it at its origin, and not at a later stage.
After the harvest of the grapes in the middle of August, they are laid in the sun in a canopy so that the process known as sunning is carried out. The grape is dehydrated, Sundried and concentrating all its sugars. Throughout the last fortnight of August, temperatures were so high that in five days the grapes were completely sunny. After pressing, a must with 470 grams of sugar per liter was obtained.
After the grape is harvested from mid-August, the sun goes down, laying the grapes in capachos for a period of time between 7 and 9 days, requiring almost five kilos of grapes to obtain a liter of wine. After pressing, the must is alcoholized to reach a range between 8.5-8.9% vol. After twelve months in stainless steel tanks, alcohol is added again to 17 degrees, going to American oak boots, for aging by the static aging system.
After the harvest of the grapes in the month of August, with temperatures of up to 45ºC, it was elaborated in the first week of September. After a 9-day pass and a subsequent pressing, a must with 406 grams of sugar per liter was obtained which, after a rest period, was alcoholized until obtaining 17% degrees of alcohol to pass to its aging in American oak boots.
It is obtained from the grape sunning process. With a richness of sugars of 450 g / l, initially the wort is headed until reaching a range between 8.5-8.9% vol. After the period of decantation and rest that lasts approximately 12 months, alcohol is added until it reaches 17% and, subsequently, it goes into American oak barrels for aging.
After the grape is harvested in mid-August, the sun is harvested, for pasification, for 7 or 9 days. The Pedro Ximenez grape variety has a very thin skin and, therefore, is quite well pasted, taking into account the almost 50ºC temperature reached in Córdoba during the second half of August, until the first fifteen days of September. These high temperatures cause dehydration in the grapes, obtaining musts with 407 grams of sugar per liter. The already passive grape will pass to a continuous horizontal press, and then to another vertical press, which, in the latter, will achieve a higher degree of sugar. The must is headed until it reaches a range between 8.5-8.9% vol. After a period of rest that lasted approximately twelve months, alcohol was added to reach 17.5% and passed to the barrels of American oak wood, already wrapped, barrels that are currently about 80 years old.
It is obtained from the sunning process. Because of its sugar grade, that summer was a month of August with high temperatures of 449 grams of sugar per liter. Initially the must is headed until it reaches a range between 8.5-8.9% vol., Which is subject to a subsequent readjustment by heading until it is within the range corresponding to this type of wine (15%).
Vinegar produced from Pedro Ximenez grapes and added grape-juice PX, will be aged in oak barrels for about 25 years. This Balsamico distinguishes us from other vinegar because of its quality and elegance in the most exquisite dishes.