Goes well with tapas, fish, Japanese cuisine and light meals.

The Pandorga Pedro Ximénez is made from grapes dried in the sun. As the water in the grapes evaporates, the concentration of sugar rises. The grapes were harvested with a potential alcohol content of 10.5 vol. and, after drying, had a potential alcohol content of 28 vol. The yield is accordingly low and so only 450 liters of must were pressed from 6 tons of grapes. With this high sugar content, the yeasts have to work extremely hard and the fermentation took place over 42 days until it stopped naturally at an alcohol content of 9.5% by volume and a residual sugar content of 310 g/l.

Allergy information: Contains sulfites