Fernando de Castilla PX

Pedro Ximénez grapes are harvested and dried for up to 2 days in the hot September Spanish sun. The grapes are too sweet to ferment naturally, so are fortified to 15% alcohol. Ageing then takes place in a solera system producing the Classic PX which is on average 12 years old. Opaquely dark mahogany colour. The nose seduces with intense dried fruit aromas of raisins, prunes and dates, coupled with brown spices of nutmeg and clove, this becomes reminiscent of Christmas cake. Unctuous sweetness marries well with the intense and complex flavours freshened by a slice of acidity.