PRODUCTION Gentle pressing and racking of the must for 12 hours, and subsequent fermentation at a controlled temperature of 28°C. The ageing takes place using the traditional system of “Criaderas and Soleras” in American oak casks.
STORAGE As a general rule, in well-ventilated places, away from sources of heat. Once opened, keep in the refrigerator.
OUR RECOMMENDATION Ideal accompaniment for a wide variety of cheeses and all kinds of dessert. Serve slightly chilled at 12-16°C.
- Jeréz de la Frontera, Sanlúcar de Barrameda y Puerto de Santa María.
- Using the traditional "Solera" system in butts of American oak.
- 750 ml