Once the Pedro Ximenez grapes have reached full ripeness after a long growing season, they are harvested by hand. This isn't a matter of chance, as the vineyard receives ample sunshine and cooling wind. This is crucial for the Pedro Ximenez to mature calmly and evenly. Once the harvest is complete, all the Pedro Ximenez bunches are dried in the sun for at least two weeks. They lose some of their moisture and accumulate even more sugars. The juice becomes more concentrated and riper in flavor, and is pressed immediately after drying. This El Candado Pedro Ximenez is then aged for at least ten years in Criaderas, wooden barrels stacked in a row and regularly pumped from one barrel to another. This system, also known as the Solera system, gives this sherry or dessert wine its full, creamy character thanks to the long aging process.
Wow, you'll have to put in some effort, because first we have to remove the lock with the key before we can pour it. Enjoy this El Candado Pedro Ximenez slightly chilled for the best taste experience. Upon pouring, we're presented with a beautiful brownish dessert wine. It clings to the glass and offers aromas of nuts, raisins, figs, and dates, chocolate, intense sweetness, and a wonderfully complex vanilla note. The taste is a fairytale, a wonderfully thick texture in the mouth with flavors of dark chocolate and currants. On the back of the tongue, it also offers nuances of roasted nuts, vanilla cream, and a touch of dried fruit. The taste is very soft and velvety with notes of plums and a long finish. This bottle contains the volume of a standard 0.75L wine bottle, but we also offer half bottles of this sherry.
Spain
