Nectar Pedro Ximenez

All grapes for the Nectar come from Gonzalez Byass' own vineyards. To concentrate even more sugar in the already naturally sweet Pedro Ximénez grapes, the berries are traditionally dried in the sun for about ten days after the harvest. The gently pressed must now has an extraordinarily high natural sugar content. The wine is then fed into the traditional Solera and Criadera system to aromatically perfect itself during about ten years of aging.

shining black-brown, like smooth ebony Nose: in the bouquet, aromas of dried fruits (raisins, figs, dates) merge with subtle notes of oak wood Taste: on the palate soft with delicate fine-fruity sweetness and great density, in the finish long and persistent with sweet, delicate licorice spice.

Residual sugar: 370.00 g/l