The Pedro Ximénez grape we use to make our wine is from vines that are over 25 years old always grown in the same estate in sandy albero soil. The harvest for this grape starts in early September. Bunches are placed in wicker baskets to dry out in the open air and they are occasionally turned so that during the week they are exposed to the sun to dry as desired.
Then they are taken to the lagar where they are laid out for crushing between rollers, but without putting them too close together to prevent the pips from being crushed and releasing their oil which could make the wine bitter. After draining, the resulting paste is pressed to extract the mosto or sweet wine. We should point out that at the end of this process 100 kilos of grape produce 29 litres of mosto, compared to the 70 that could be obtained if dry wine was being pressed. This “grape honey” is stored in the century-old oak casks from our family cellar, which were first seasoned for many years with “palo cortao” wine, where left to mature, they change their amber hue to elegant jet.
After over thirty years in wooden barrels it sees the light of day again to transmit its unique taste to our traditional “roscos” or doughnuts or to be bottled in glass to accompany any dessert imaginable. Accompanied or on its own, but always cold.