Equipo Navazos Casa del Inca Pedro Ximénez

Spanish tasting notes translated into English - classic DRNKS.
The thin skin of the Pedro Ximénez grape variety facilitates the rapid dehydration of the berries during sun-drying, making it ideal for producing sweet raisin wines. In the drying sheds of the Montilla-Moriles region (particularly in Montalbán, Montemayor, and Puente Genil), almost all the sweet PX must is produced today, which is then aged in the various wine-producing areas of Andalusia. Harvested grapes at peak ripeness, several years of sun exposure at the end of summer, and careful extraction at varying pressures using powerful hydraulic presses are key to the initial quality of the must. A second key is fortification with premium wine alcohol. The third, and final, factor for vintage Pedro Ximénez wines not aged in oak is time: a year or more of rest in the traditional clay amphorae used in Montilla-Moriles for centuries.