Spain | Andalucia | La Cigarrera | Pedro Ximénez

Pedro Ximénez

VARIETALS
Pedro Ximénez

NOTES
FARMING: Sustainable

SOIL: Albariza or chalk

VINEYARD: La Cigarrera Manzanilla is produced exclusively from vineyards in the Jerez Superior Denomination of Origin.

VINIFICATION: After the harvest, clusters of grapes are laid out in the sandy flats close to the ocean and left to dry for up to three weeks. Most of the moisture evaporates, then the grapes are crushed and fermented. The fermentation is partial, being stopped by the addition of vinous alcohol, which leaves residual sugars intact. Pedro Ximénez is then aged oxidatively in a solera for a minimum of six years.