Fermentacion Lenta

A still white wine curiosity from Jerez: Ximénez-Spínola vinifies Pedro Ximénez not as a sweet wine or sherry base, but as a dry white wine with idiosyncratic depth. The winery in Jerez de la Frontera works with one of the oldest and rarest grape varieties of the south — and shows what is possible when you consistently vinify Pedro Ximénez dry.

In the glass, the Fermentacion Lenta shows a nose that is clearly shaped by barrel aging without appearing wood-dominant: raisins, prunes, and a hint of dried fig combine with warm wood notes to create an aroma that is neither oxidative nor boozy — but independent and dense. On the palate, it is rich and full-bodied, with present acidity that keeps the wine in balance despite its fullness. The finish is long, carried by ripe fruits and subtle roasted aromas.

Served at 14–16 °C, it unfolds its full profile. With food, it pairs with hearty dishes: roasted Iberico pork, aged Manchego, or a stew with chickpeas and chorizo. As a soloist after a meal — with a piece of dark chocolate — it also cuts a fine figure.