Ximénez-Spínola PX Delicado 2023

During the harvesting days, the grapes are cut by hand and carefully laid out on the ground on food mats, but not in the open field but in the beds (lanes between the vines), so that during the periods of shade, the skin can accumulate tartaric acid. Exposure to the sun slowly and gradually dehydrates each grape berry, evaporating water and concentrating natural fructose.

Only 300 kilos of raisins are obtained from each ton of fresh grapes, but the grapes have to be transported back to the wine press in boxes, which is equivalent to the work of a double harvest. Once the grapes arrive at the wine press, they are pressed, obtaining only 200 litres of must from each ton of fresh grapes, which ends up giving this wine an extremely low final yield, typical of the sweet wines of this House.

The great peculiarity in the elaboration of this wine is to carry out the fermentation at 13% alcohol in French oak barrels with the cork open and to stop the process of alcoholic conversion by sealing the barrel without leaving an air chamber, which means that all the wine retains the same residual glucose, while at the same time, in an airtight manner, the preservation of fruity aromas and flavours is favoured without the possibility of oxidation.