Bodegas Ximénez Spínola, PX Vintage, Jerez, Spain, 2021

Once cut, the grapes spend no less than 21 days exposed to the sun, which dehydrates them slowly and progressively, concentrating the sugars and providing an elegant natural sweetness. Since the “sun-drying" causes the grapes to dehydrate, for every ton of fresh grapes only 300 kg of raisined grapes are obtained, which generates about 100 kg of waste (skin, stalks, seeds) and 200 litres of must.This wine gets its alcohol naturally taking advantage of the blending with less dehydrated grapes that reach the winery in the first days of sun-drying. Fermented in American oak barrels to reach 12% then held for three months in wood. It is clarified by a natural decantation through a soft cellulose filter directly to the bottle to keep its natural aromas and flavours.

A vibrant amber colour, ripe grape and raisin on the nose. Fresh palate with a velvet entry and well integrated acidity. Dates, figs, raisins and a lengthy finish.