Deep ebony with dense aromas of raisins, dates and honey. The palate is unctuous and complex with a long, candied fruit finish.

The Pedro Ximenez grapes are hand harvested from the Montilla-Moriles region which produces the finest PX for sherry. The grapes are dried under the hot Spanish sun, concentrating the sweetness. Vinification is stopped early by fortification resulting in a sweet wine, and is then aged in the solera for an average of 5 years. The wine has between 350 and 400g of residual sugar per litre.

Try with blue cheese, vanilla ice-cream (poured on top!), dark chocolate, dried fruits, Christmas Pudding...