- Vintage
- NV
- Region
- Montilla-Moriles / Spain
- Grape
- Pedro Ximénez
- Type
- sweet
- ABV
- 15%
- Volume
- 75cl
- Aging
- Crianza
- Production
- Traditional
- Barrels
- Criaderas y soleras
- Barrel age
- Used
Gran Barquero Pedro Ximénez
Pérez Barquero asserts, convincingly and with all good reason, that Pedro Ximénez wines are the pride of Andalusia’s tradition in dessert wines, and a universal wine-making heritage. Their Oloroso is a dessert on its own, and dry, while their Pedro Ximénez is a sweet par excellence, pure nectar proving the best accompaniment to ice cream, fruit and chocolate. A dessert to enjoy in little sips.
Mahogany, Dark, Bright
Primary aromas, Complex, Raisined fruits, Dried figs, Plums
Dense, Full, Dried fruits and nuts, Coffee, Cocoa, Fresh
With ice, With soda water or tonic, Blue cheeses, Foie gras, Stuffed aubergines, Orange fruit salad, Milk cap mushrooms, Puff pastry desserts, Catalan cream, Dark chocolate, Chocolate cheesecake, Vanilla ice cream, Pineapple, Melon, Strawberries
Serve between 10ºC and 12ºC
About the vineyard[+]
The Montilla-Moriles Denomination of Origin is located in the south of the province of Cordoba and, although its wines can sometimes be confused with those of Jerez, because they are also made using the traditional system of soleras and criaderas, they are quite different. They are very aromatic wines, with a velvety texture and a hazelnut background, characterised by the fact that they are made mainly from Pedro Ximénez grapes, a grape rich in sugars. There are three basic types of Montilla wine: young fruity, crianza and fortified. Depending on the ripeness of the grapes, there are finos, amontillados and oloroso. Originally from the area we find the sweet Pedro Ximénez, made from this grape variety, which is becoming increasingly popular. The climate is Mediterranean with a certain continental character, although not very marked, as it is dry and semi-arid. Summers are long, hot and dry. Winters are short and cold.