Citrus Fruit and Herbaceous, Yeasty / Brioche
BODY: Medium
DRYNESS: Very Dry
ACIDITY: Medium
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)
Origin: Andalucia (Montilla-Moriles & More), Spain
Grape Varietals:
Pedro Ximénez
Winemaking:
Conventional Winemaking
Autolyse (On Lees Ageing)
Maturation: 7-12 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Grilled sea bass, scallops, ann chicken pot pie
ASIAN FOOD PAIRING
Sardine puff, tikka masala curry
Grape Varietals & Region: 100% Pedro Ximenez from the vineyards of Pago de Benavente, Sierra de Montilla in Montilla-Morilles in Andalusia, Spain. It comes from a hundred year old vineyard planteed on solid chakly soils.
Taste Proile: Pale with golden reflections at sight. On the nose, freshness, citrus notes, memories of freshly cut aromatic herbs. Fresh on the palate, volume, aftertaste of pastries and a pleasant persistence
Winemaking Process: Fermentation in 500 L French oak barrels (85%) and fermentation in terracotta amphora (15%). Aged on lees with batonnage for 10 months
Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor
Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity
WINES FROM UNIQUE REGIONS & BOUTIQUE WINERIES
Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
