Don Zoilo 15 Y.O. Pedro Ximenez

Pedro Ximenez grapes, a typical variety of this area, are left to dry for 15 days. After that, they are fermented and the resulting liquid is fortified twice until it reaches 18° alcohol. 

Fortification consists of adding alcohol or wine spirits to the must in order to interrupt fermentation and obtain a fortified wine in which there will be residual sugars, as well as a higher alcohol content. 

Ageing is carried out according to the Soleras method, which consists of creating a sort of pyramid with barrels and cyclically resting the liqueur wine in partially racked and topped up barrels. This is an oxidative blending method.

Pedro Ximenez 15 y.o. 'Don Zoilo' is aged according to this method for at least 15 years.