Sherry PX Pedro Ximenez

Description

Sherry PX Pedro Ximenez is a sweet Spanish white fortified wine from Andalusia, specifically from the lands of Jerez de la Frontera. Many of the wine's qualities depend on the climatic conditions of Jerez. In fact, the Atlantic breeze, in addition to cooling the soil and vines during the night, causes the Saccharomyces Beticus yeast, which gives the precious flor, to form on the grape skins. The historic center of Jerez also houses the Fernando de Castilla cellars, which produce this Spanish white wine. Among the distinctive features that cannot be overlooked when talking about this sherry is the method used to make it: the centuries-old solera method. The term solera derives from the Spanish suelo, meaning earth. The method, aimed at preserving the flor, involves adding new wine to the wine already in the barrels. The fermentation that characterizes PX Pedro Ximenez Sherry is very brief; after harvesting the grapes, exclusively from the Pedro Ximenez grape variety, the must is pressed and then fermented for eight days. This initial stage is followed by malolactic fermentation, the process that leads to the degradation of malic acid into lactic acid. This is followed by mutization, the addition of a distillate that stops the fermentation. The wine can be aged after the cellar master has selected the sherry based on the thickness of the flor.

Details

Perfume

Aromas of coffee, liquorice, sweet tobacco, plums, figs, sultanas, tea and a dozen other fleeting scents with surprising lightness and delicacy.

Color

Dark mahogany colour.

Taste

Flavours of sultanas and dried figs.

Serve at:

10 - 12 °C.

Longevity:

10 - 15 years

Producer

Producer

Fernando de Castilla

From this winery

• Start up year: 1972
• Oenologist: Maribel Vergara

The cellars of Bodegas Rey Fernando de Castilla are located in the historic centre of Jerez. Here one can find the real treasures of this winemaking region. The famous brandies of Fernando de Castilla are made using only alambic destillates of selected white wines. These are first aged in new barrels of French and American oak and thereafter for long periods in barrels that have previously contained the choicest sherries.

Only brandies of the highest categories of the D.O., namely Solera Reserva and Solera Gran Reserva are made. Bodegas Rey Fernando de Castilla is a funding member of the D.O. Brandy de Jerez. The aim of Bodegas Rey Fernando de Castilla has always been to offer the very best products from the sherry district presented in an elegant and contemporary way. Read more

Catalonia

Technical Sheet

Name	Fernando de Castilla Sherry PX Pedro Ximenez
Type	White green fortified wine dessert wine
Denomination	Jerez-Xeres-Sherry DO
Size	0,75 l
Alcohol content	15.0% by volume
Grape varieties	100% Pedro Ximenez
Country	Spain
Region	Andalusia
Vendor	Fernando de Castilla
Origin	Jerez de la Frontera.
Climate	Jerez's climate is the warmest in Spain. The proximity to the Atlantic Ocean contributes with its humid west winds to cool the soils and vines at night; the Atlantic breeze is also the cause of the formation of a precious yeast 'Saccharomyces Beticus', which forms on the skin of the grapes and is responsible for the formation of the 'Flor' layer of protective yeasts that insulate the wines from contact with the air and give them a particular and unique taste.
Soil composition	The most important soil is called 'Albariza', which is chalk white in colour and is found particularly around San Lucar de Barrameda where the best 'Finos' called 'Manzanilla' are produced. The peculiarity of this soil is that it quickly absorbs the water that rarely falls, soon after which a uniform superficial crust forms that prevents evaporation.
Production technique	The method known as Solera (from the Spanish 'suelo') originated in the mid 800s when English importers asked wineries for consistency in taste.The method consists of adding more new wine to the wine, already kept in the barrels, in order to ensure the continuity of the 'Flor' that might otherwise die if not continually reinvigorated with young wine. Therefore, no more than a third of the wine is taken from the oldest casks, while the same amount of wine is drawn from the casks above until the last cask above the 'Criadera' (stack of 550l. casks) is filled with new wine.
Wine making	After the harvest, mashing takes place, followed by rapid fermentation (about 8 days), which is immediately followed by malolactic fermentation (breakdown of malic acid into lactic acid, which has a less acidic pH, with simultaneous production of carbon dioxide). At this point a 'mutation' is carried out, i.e. the addition of a 78% wine distillate, which stops all fermentation in progress, thanks to its antiseptic and preservative action. (Fino: 15 6% alcohol; Oloroso: 17 8% alcohol). During malolactic fermentation, a layer of spent yeast forms on the surface called flor. At this point the capataz (cellar master) selects the type of sherry according to the thickness of the flor and the ageing process takes place.
Residual sugar	500.0 gr/L
Allergens	Contains sulphites