BARBADILLO Pedro Zimenez

• Pronunciation:

  BAR-BA-DEE-YO PE-DRO HI-ME-NETH

• Grape:

  Pedro Ximenez

• Region:

  Sanlúcar de Barrameda, Jeréz, Spain (DO)

• Vinification:

  The Pedro Ximenez grapes are picked and laid out under the hot southern Spanish sun on mats to dry until they become raisins. The grapes are turned everyday to ensure an even toasting. This process is done to reduce the liquid content of the grapes and to increase the sugar level to over 300g per litre. After 7-8 days of drying, the grapes are broken to ease the pressure of the press and extraction of the must. The grapes undergoes the first pressing in a horizontal press. The resulting mixture is then stacked on layers of trays and is put through a hydraulic press. Once the must is turned into wine, it is fortified to 19% and aged in the Solera system of blending.

• Tasting:

  Rich mahogany colour with aromas reminiscent of plums, raisins and chocolate against a backdrop of noble oak. Velvety and syrupy on the palate with a silky long finish.

• Service:

  At room temperature. Pedro Ximenez is a classic accompaniment for chocolate desserts especially Churros – Spanish doughnuts dunked in pure melted chocolate. Try it also drizzled over vanilla ice cream or serve with fruit cake paired with a hard mild cheese (like Wensleydale) or Ricotta and slices of green apple.

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