Valdespino El Candado Pedro Ximénez Sherry N.V.

Dark mahogany in colour, the 'El Candado' is pronounced on the nose with complex aromas of dried fruits, raisins, toffee, dark chocolate, coffee and spice. Full and luscious on the palate, it is smooth and sweet with a sumptuous and lingering finish.

After having been raisined in the sun, the Pedro Ximénez grapes are gently pressed and a very concentrated and sugary must is fermented. Given the high sugar content, the yeasts struggle, the ferment is slow and the alcohol content reached is around 4 to 6% before fermentation stops naturally. The PX is then fortified to 17% using grape spirit and is fed into the 'El Candado' solera system in the Valdespino bodega. It ages oxidatively in the old American oak barrels for around 10 years, during which time it is fractionally blended through the four different 'criaderas'.

The Pedro Ximénez grapes for the 'El Candado' are sourced from the Montilla-Moriles region, which is further inland and hotter and less humid than Jerez. After having been harvested, the grapes are raisined on esparto grass mats in the sun before they are vinified. The evaporation of water from the grapes concentrates the sugars, acids and flavours.