Ximenez-Spinola Pedro Ximénez Vintage 2019

Profile:

Ebony with amber glints. Aromas of toffee and dried fruits. Sweet palate with notes of figs and dark chocolate.

How It Was Made:

Grapes harvested by hand and collected in 10 kg boxes so that they do not deteriorate. Once cut, they must spend no less than 21 days exposed to the sun, which will dehydrate them slowly and progressively, concentrating the wine fructose typical of their variety and providing the elegant natural sweetness that differentiates high-quality Pedro Ximénez from those made using other processes. Since the levels of natural dehydration by “sunning” are very high, for each tonne of fresh grapes only 300 kilos of already dried grapes are obtained, which once in the wine press, generate around 100 kg of solid waste (skin, stems and seeds) and 200 litres of authentic raisin must. The entire process is maintained as it has always been in the Pedro Ximénez raisins of our House. This wine obtains its alcohol naturally by using the least dehydrated grapes that arrive at the winery during the first days of sun exposure. It ferments in American oak barrels until it reaches 12º, a level at which it remains in wood for 12 months. It is clarified by natural decanting in the barrel and goes directly to the bottle, after a gentle cellulose filter, which helps it not to lose its natural aromas and flavours.