Dessert & Fortified Wine
La Guia Penin 94 Pts
The very thin skin of the Pedro Ximénez variety favors the fast dehydration of the berries during the asoleo (sundrying) process, which makes it ideal for the production of raisiny sweet wines. Late-harvested grapes, several full turns of exposure to the late summer sun, and careful extraction at different pressure levels by means of powerful hydraulic presses are the key to the musts’ original quality. Another key element is the subsequent fortification with top-quality wine-based spirits. Third and last as far as vintage PXs not undergoing barrel ageing are concerned is time: one and a half years resting in tinajas or conos, the traditional cone-shaped vessels used in Montilla-Moriles for centuries now.