Depending on the country
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Orders >390€ & 12 bottles max.
Pedro Ximénez grapes, before vinification, undergo the "soleo" process, that is, when they are harvested, the grapes are left to dry in the sun, causing the water of the grape evaporates and the sugar is concentrated. Subsequently, the grapes are delicately pressed to obtain a must with a high sugar content. The partially fermented must is fortified to 15.5% and, subsequently, it will be placed in the Nectar solera where it will spend an average of 9 years in American oak barrels following the traditional Solera system.
Nectar has an intense ebony color with iodinated iridescence, with very wide tears and a visual sensation of great intensity. On the nose it offers extremely rich aromas, with a predominance of sweet notes of dried fruit such as raisins, figs and dates, accompanied by aromas of honey, syrup and fruit in candied compote, accentuating the toasted tones with time of aging. On the palate it is velvety and unctuous, with an acidity that mitigates the extreme sweetness and warmth of the alcohol, and a very long and tasty finish.
Served slightly cold, either in the traditional Jerez wine tasting glass or in a tall glass, Nectar is ideal as a dessert in itself. It is recommended to always keep it cold.
