Pedro Ximenez San Emilio is produced in the Lustau winery in Jerez de la Frontera. The grapes are harvested when they have reached partial over-ripeness and are left to dry on mats made of different materials. The bunches are periodically turned to allow the sun's rays to reach all the grapes, while at the same time the workers select any bunches that are damaged or unsuitable for continuing the “asoleo” process. The grapes are also covered with sheets to protect them from evening humidity. Vertical presses are preferred for pressing, and the bunches are placed on trays similar to those used in oil mills. Fermentation starts naturally and very slowly. To prevent unwanted bacterial attacks, it is interrupted by adding alcohol until it reaches 10°. The slightly fortified wine is left to rest throughout the winter, during which time it will decant naturally. A second fortification then takes place until it reaches 17/18 degrees, at which point the wine is ready to be transferred to barrels.
Serve at 10/12°C with lightly baked fruit cakes with slightly sweet dough to counterbalance the sweetness. Excellent with vanilla (or hazelnut) ice cream or poured directly over ice cream for one of the best affogatos in the world. Also excellent with intense and spicy blue cheeses, goat's or sheep's milk. In cocktails, it is perfect as a substitute for sugar in an Old Fashioned.
No customer reviews for the moment.
error
Your review appreciation cannot be sent
feedback
Report comment
Are you sure that you want to report this comment?
check_circle
Report sent
Your report has been submitted and will be considered by a moderator.
error
Your report cannot be sent
Write your review
check_circle
Review sent
Your comment has been submitted and will be available once approved by a moderator.
error Your review appreciation cannot be sent