Pedro Ximénez (375ml)
The vinification process of the Pedro Ximénez grape starts in Summer with the sun drying of the grape in order to change its sugar content.
Once the must is extracted, it is then fortified up to 10% in order to stop the fermentation. During the following Autumn and Winter the wine will be clarified and the removal of any sediment takes place. The sherry is then fortified to 15%, transferred to the barrels for the oxidative aging of the solera method for 5 years.