This wine is obtained from Pedro Ximénez grapes passed by means of the technique of “asoleo”. The fermentation of the musts obtained is stopped with wine alcohol. Its aging is exclusively oxidative. It can be consumed at room temperature or cold between 12 and 14ºC.


20.00 750



  • Alcohol content: 17.50 ± 0.5% v/v
  • Total acidity as tartaric acid: 3-5 g/l
  • Volatile acidity such as acetic acid: <0.8 g/l
  • Total sulfur dioxide: <20 mg/l
  • Reducing sugars: 430 ± 20 g/ l


  • Appearance: Very dense
  • Color: Ebony
  • Smell: Notes of nuts, raisins
  • Taste: Very sweet, velvety, unctuous and taste of raisins and figs. It has great persistence in the mouth


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