Made for Tesco by Gonzalez Byass. 400 grams/litre residual sugar. Late harvested by hand at the end of September from the pago Vina Esteve. 5 years in the solera system in 600 litre American Oak. Grapes are picked later in the season, when more mature, and laid out in the hot Andalucian sun for some 15 days, on mats of esparto grass, to ripen further; at night they are covered to keep them dry. When partially dried, hydraulic presses are used to extract the must, which has very high sugar content - over 400 grams per litre. This must is only partially fermented, producing a much sweeter final wine. 50cl bottle.

Dark pruney smell. Tastes like prunes, macerated in malt. Not really a drink - more a sauce - but delicious. 15%
27/06/08

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