PIEDRA LUENGA PEDRO XIMENEZ

SpainAndaluciaMontilla-Moriles DO

Type of winemaking: Indigenous yeast fermentation
Harvesting by hand/Hand-picked harvest

Current distribution network(s): Café / Hotel / Restaurant
Wine shop
E-commerce / Distance selling
HoReCa
Importer

Tasting notes: Wine with an old gold color - amber to intense mahogany, clean, bright and transparent. With floral and fruity notes and aromas of raisins and honey. Very dense, broad and aromatic flavor.When the raisins arrive at the winery, most of the must is extracted through horizontal presses. In this press, almost all of the must is released. The mass resulting from the press still retains a lot of must inside, and is pressed again, this time in vertical hydraulic presses, extracting a must that is much richer in smell and flavor. Once the must is obtained, without allowing fermentation, alcohol is added until it is within the definitive range. It can be aged in barrels for about four years, resulting in a mature wine.