Notes from Toro Albala: Bouquet
If not shaken the wine shows sensations of dried fruit, such as figs, strips of dried peach, dates and raisins. The alcohol odor gives way to honey, cacao smells and lightly citric sensations.
Palate
At first, it is a sweet-toothed wine, with strong sweetness typical for grapes at the vineyards of the PX. To the palate it is extensive, full of sensations, satisfying the pleasure. It is long-finishing, greasy, and persistent. It remains bitter and lightly astringent to the palate ?reminding of the carob bean, giving balance with the flavour of raisins, honey and dates.
Additional information
Serve cold, in liqueur glass. It preservation is indefinite, and improves with age. Although an excellent dessert on itself, it can also be a nice partner for blue cheese, pastry, ice cream and seasonal fruit.
Winemaking process
Harvested by the end of August, Pedro Ximinez grapes are taken from sandy ground and been left to dry under the sun for about 10 days. In this winemaking process, complex due to the characteristics of the raisins, a hydraulic press is used. The resulting wine is a sweet grape juice, to which, after the so-call 9x22 Be partial fermentation, first-class wine alcohol is added. It settles at least one year in stainless tanks/container for decantaion since this wine is not subjected to filtration due to high density. This young DON P.X. is not subjected to American oak ageing.