La Cigarrera Pedro Ximénez
From grapes of the same name under sun exposure by basking in Pasil system (sun exposure on redores esparto) for a high sugar concentration and achieve peace. The fermentation is partial since it stops by the addition of wine alcohol, retaining most of the original sweetness. Ageing under Oxidative aging, which determines its intense mahogany color and dense appearance. Serve between 12 º and 14 º, but can also be served cold, consumer tastes.
Pedro Ximénez (100%)
Desserts and cakes especially chocolate and ice cream. Also goes well with blue cheeses and intense types and Cabrales blue cheese.
13ºC - 14ºC
Aroma of raisins.
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