Description

Type: Dry Oloroso.

Variety and origin: 100% Pedro Ximénez, from the superior quality area of MontillaMoriles Designation of Origin (Sierra de Montilla and Moriles Altos).

Production: Selection of musts; after lees are settled, they are fortified up to 18° and sprinkled in oak casks of 500/600 l. capacity, where wine is kept in oxidative aging.

Ageing:  Oxidative aging. Criaderas and Solera system over a period of about 25 years in American oak casks.

Tasting notes

Appearance: Brilliant. Intense tear. Mahogany good coating.

Aroma: Very intense and penetrating. Long aging complex with hints of wood, nuts (walnuts), raisins and spices.

Taste: Structured, powerful and warm without excess, dry and velvety at the same time, fleshy, fullbodied. Smooth on the palate. Slightly bitter and elegant finish.

Food pairing

Either alone or with nuts at mid-morning, after lunch or afternoon snack. Perfect pairing with red meat, hunting dishes and meat stews as the quintessential Cordovan dish: oxtail. Recipes with mushrooms or artichokes, mature cheese and pastries. Drink at 12-14 ºC, in a wine glass.

92 Parker · 93 Peñín

"The palate is ample, velvety, with good structure, without the rusticity some attribute to the wines of Montilla, and very slightly off-dry, which makes it very approachable.” Robert Parker Wine Advocate