Lustau
Sherry Solera Pedro Ximenez San Emilio
| Denomination | DO Jerez-Xeres-Sherry |
|---|---|
| Size | 0,75 l |
| Alcohol content | 17.0% by volume |
| Area | Andalusia (Spain) |
| Grape varieties | 100% Pedro Ximenez |
| Aging | Aged for 12 years in American oak barrels using the Solera system, under oxidative conditions (in contact with air) in Jerez de la Frontera. |
- Origin: Jerez de la Frontera, Andalusia, Jerez-Xérès-Sherry Denomination of Origin
- Grapes: 100% Pedro Ximénez, sun-dried to increase sugar concentration
- Ageing: 12 years in American oak barrels, Solera method, oxidative maturation
- Aroma and taste: dried figs, raisins and dates; velvety sweetness and long finish
- Details and serving: 17% vol, 750 ml; 10-16 °C; perfect with blue cheeses and chocolate
Description
What kind of wine it is
Lustau Sherry Solera Pedro Ximenez San Emilio is a sweet fortified wine with an ebony hue, enriched by deep iodine reflections. Made from Pedro Ximénez grapes, this Andalusian nectar expresses a complex bouquet where notes of dried figs, raisins and dates blend together, accompanied by elegant hints of cocoa and roasted coffee. On the palate, it is extremely velvety, with a creamy texture that envelops each sip. Its profound sweetness is balanced by a lively freshness that enhances a very long finish, offering persistent spicy and caramelised nuances.
Where it comes from
This fortified wine originates from Jerez de la Frontera, in Andalusia, the chosen land for the renowned Sherry denomination. The Lustau winery matures its products within historic buildings, where the specific climatic conditions favour the perfect development of the oxidative profile. The environment gives the wine great structural complexity and a distinctive identity, capable of evolving elegantly over time. Served chilled at the end of a meal, it is ideal for enhancing blue cheeses, or for harmoniously accompanying vanilla ice cream and dark chocolate desserts.
How it is produced
Production begins by exposing the Pedro Ximénez grape bunches to the sun, encouraging a drying process that concentrates the natural sugars. Fermentation is started slowly and interrupted to preserve the intense sweetness of the must. The wine then matures for twelve years in American oak barrels, following the rules of the traditional Solera system. This slow ageing in contact with oxygen ensures a profound sensory complexity, giving the wine a dense structure, excellent balance and remarkable persistence.
History and Curiosities
Founded in 1896 in Andalusia, the renowned Lustau winery celebrates the centuries-old tradition of Jerez with a sweet fortified wine of exceptional charm. Pedro Ximénez San Emilio is made from grapes carefully sun-dried, then aged for 12 years in American oak barrels according to the historic Solera method. This patient oxidative ageing process produces a prestigious and award-winning nectar, capable of keeping magnificently in the bottle for 10-15 years. A true oenological gem, perfect for accompanying your moments of contemplation.
Awards
-
90/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
- Start up year: 1896
| Name | Lustau Sherry Solera Pedro Ximenez San Emilio |
|---|---|
| Type | White green fortified wine dessert wine |
| Denomination | Jerez-Xeres-Sherry DO |
| Size | 0,75 l |
| Alcohol content | 17.0% by volume |
| Grape varieties | 100% Pedro Ximenez |
| Country | Spain |
| Region | Andalusia |
| Vendor | Lustau |
| Story | History and Curiosities Founded in 1896 in Andalusia, the renowned Lustau winery celebrates the centuries-old tradition of Jerez with a sweet fortified wine of exceptional charm. Pedro Ximénez San Emilio is made from grapes carefully sun-dried, then aged for 12 years in American oak barrels according to the historic Solera method. This patient oxidative ageing process produces a prestigious and award-winning nectar, capable of keeping magnificently in the bottle for 10 5 years. A true oenological gem, perfect for accompanying your moments of contemplation. |
| Origin | Jerez de la Frontera, Andalusia, Spain |
| Harvest | After harvesting, the Pedro Ximénez grapes are exposed to the sun until they become almost raisins. |
| Production technique | Sun-dried grapes and ageing with the Solera system in an oxidative style |
| Wine making | 100% Pedro Ximénez grapes dried in the sun after harvest to concentrate the sugars; fermentation begins slowly and is halted to preserve the natural sugars, then the wine is fortified and aged for 12 years in American oak casks using the Solera system under oxidative conditions. |
| Aging | Aged for 12 years in American oak barrels using the Solera system, under oxidative conditions (in contact with air) in Jerez de la Frontera. |
| Total acidity | 5.5 gr/L |
| PH | 3.7 |
| Residual sugar | 417.0 gr/L |
| Allergens | Contains sulphites |