Wine Nectar Pedro Ximenez

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Nectar Pedro Ximénez symphony of raisins, figs and date

Special features of the wine:

Elaboration of Nectar Pedro Ximénez 

System of sills and criaderas.
The grapes before their vinification undergo a process of soleo. Later they are left to dry in the sun so that the water of the grape evaporates. In this way the sugar is concentrated.
The wort will spend a period of 9 years in American oak barrels, to follow the solera system.

What kind of wine is Nectar Pedro Ximénez 

Sweet wine, velvety and unctuous. Intense mixture of aromas of honey, raisins, figs and dates, with toasted notes of coffee, chocolate and licorice.

The Gonzalez Byass winery

The Tio Pepe winery belongs to the González Byass group.
In 1835, a young man named Manuel María González Ángel arrived in Jerez, with the intention of making a name for himself in the prosperous and lucrative Jerez wine business. Encouraged by the constant growth of exports, that same year he bought a small winery and began to produce and export their own wines. This was the beginning of Bodegas Tío Pepe, which, due to the growing success of the company, became the González Byass company soon after.
Today, Bodegas Tío Pepe is known throughout the world as one of the leading producers of Sherry and Brandy wine from the Marco de Jerez.

Variety of grapes used in Nectar Pedro Ximénez 

Pedro Ximénez grapes give sweetness and smoothness to this wine that preserves elegant notes of oak.
Vineyards: Carrascal and Macharnudo payments

Wine pairing Nectar Pedro Ximénez 

 To take in desserts and accompanying ice cream, pastry and blue cheese.

Occasions in which it is appropriate Nectar Pedro Ximénez 

In celebrations of special events as a companion of the desserts.

Quality / price ratio Nectar Pedro Ximénez 

Its price is adequate.

Alcohol grade of Nectar Pedro Ximénez 

A graduation of 15º.

Ideal temperature to consume Nectar Pedro Ximénez 

Take at a temperature of 13º

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