Fernando de Castilla Sherry PX Pedro Ximenez
For the realization of this method is used Sherry solera. The solera system (from the Spanish 'suelo') was the mid-1800s when the English importers asked the wineries have a constant quality in taste. The method is that you can add to the wine previously held in the barrels, the other new wine in order to ensure the continuity of the 'Flor' that might otherwise die if not continually refreshed with new wine. It then takes no more than one third of wine from the barrels older, while in the fall, will be drawn from the barrels above the same quantity of wine removed until the last barrel above the 'criadera' (pile of barrels of 550l.) which will be filled with new wine. Pedro Ximenez is the name of the grape used. It 's the more sweet and sumptuous Sherry, of a dark color, almost black, has a scent reminiscent of raisins and dried figs. It goes well with dessert structured even chocolate, sipping wine.
|Location||Jerez de la Frontera.|