Nectar Pedro Ximenez

All the grapes for Nectar come from Gonzalez Byass' own vineyards. To further concentrate the naturally sweet Pedro Ximénez grapes, the berries are traditionally sun-dried for about ten days after harvesting. The gently pressed must now has an exceptionally high natural sugar content. The wine is then fed into the traditional Solera and Criadera system, where it matures aromatically for approximately ten years. A brilliant blackish-brown, like smooth ebony. Aroma: The bouquet blends aromas of dried fruits (raisins, figs, dates) with subtle notes of oak. Taste: Smooth on the palate with delicate, fruity sweetness and great density, the finish is long and lingering with a sweet, delicate hint of licorice spice. Residual sugar: 370.00 g/l